Pasta with Tomatoes, Artichokes, and Feta Cheese

Name: Pasta with Tomatoes, Artichokes, and Feta Cheese
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

By Katherine Burk of Seattle WA

June 30, 2002

Recipe notes