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Recipes

Pasta with Tomatoes, Artichokes, and Feta Cheese

By Katherine Burk of Seattle WA

Recipe information

  • Yield

    4 main-course

Ingredients

1

/4 cup olive oil

2

cups chopped onions

3

garlic cloves, chopped

2

teaspoons chopped fresh rosemary

2

teaspoons dried oregano

1

14 1/2-ounce can diced tomatoes in juice

1

8-ounce package frozen artichoke hearts, thawed, hearts cut in half

1

/2 cup chopped drained oil-packed sun-dried tomatoes

1

/3 cup chopped pitted Kalamata olives or other brine-cured black olives

12

ounces linguine

7

-ounce package crumbled feta cheese (about 1 1/3 cups)

3

/4 cup chopped fresh basil

Need to make a substitution?

Preparation

  1. Step 1

    Heat olive oil in heavy large skillet over medium-high heat. Add onions, garlic, rosemary, and oregano. Sauté until onions are tender, about 5 minutes. Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives. Simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with pepper.

    Step 2

    Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Add sauce; toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry. Mix in 3/4 cup cheese and 1/2 cup basil. Transfer pasta to bowl. Sprinkle with remaining cheese and 1/4 cup basil.

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