“I came up with this one night to satisfy both my husband's wish for an olive oil-based pasta dish, and my craving for artichokes. We really enjoyed this hot and also the next day for lunch as a cold pasta salad. Cooking times are approximate since I didn't keep track, but it is a fairly good guess. Everything should only be cooked until heated through and the sauce is thickened.”
READY IN:
20mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package instructions; drain and set aside.
  2. While pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat; add garlic and onion and saute for about 1 minute.
  3. Add olives, bell pepper, pepperoncini, and white wine and cook for about 3 minutes (reduce heat if necessary).
  4. Add artichokes with their liquid and tomatoes, cook for another 3 minutes, or until liquid reduces.
  5. Remove from heat; stir in pasta, herbs, salt, pepper, and 1 tablespoon of olive oil.
  6. Top with feta cheese and serve.

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