Rigatoni With Feta, Tomatoes, Artichokes and Kalamata Olives

Name: Rigatoni With Feta, Tomatoes, Artichokes and Kalamata Olives
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 8 ounces rigatoni pasta, any pasta will do, cook according to package directions, allow time for this; 2 teaspoons olive oil; 1 teaspoon dried oregano; 2 garlic cloves, minced; 1/4 cup green onion, sliced; 15 ounces diced canned tomatoes, with juices; 1/4 cup fresh flat leaf parsley, chopped, divided; 2 tablespoons lemon juice; 7 ounces marinated artichoke hearts, slightly drained; 4 ounces kalamata olives, halved, add more to your liking; 1 cup feta cheese, crumbled, divided, can use less

Submitted by Chicagoland Chef du Jour

"Inspired by a recipe member HeatherDiane submitted over 10 years ago. I loved the Greek influences of the original recipe and took it to the next level by adding some of my favorite ingredients. This is packed with flavor! I serve this to family & guests who prefer a meatless meal. Serve with a crusty bread & salad & you're golden! Enjoy."

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photo by Chicagoland Chef du Jour

Ready In:: 50mins
Ingredients:: 11
Serves:: 4-6

ingredients

8 ounces rigatoni pasta, any pasta will do, cook according to package directions, allow time for this
2 teaspoons olive oil
1 teaspoon dried oregano
2 garlic cloves, minced
¹⁄₄ cup green onion, sliced
15 ounces diced canned tomatoes, with juices
¹⁄₄ cup fresh flat leaf parsley, chopped, divided
2 tablespoons lemon juice
7 ounces marinated artichoke hearts, slightly drained
4 ounces kalamata olives, halved, add more to your liking
1 cup feta cheese, crumbled, divided, can use less

directions

Heat a large pot of water for boiling pasta, add salt as desired. Cook Rigatoni to package instructions. (may take up to 13 minutes) Drain.
In the mean time.
Heat oil in a large nonstick skillet over medium high heat.
Add garlic, green onions & oregano; sautee 60 seconds or longer until green onions, soften slightly. Careful not to burn the garlic.
Add tomato, artichoke hearts, 1/2 of parsley, and lemon juice; Stir to combine, simmer until heated through. About 5-7 minutes. Add Kalamata olives, toss to coat and warm through. Can simmer longer until tomatoes are tender. NOTE: Do not add the kalamata olives too soon, the heat tends to make them taste off, to me.
Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
Top with remaining 1/4 cup cheese, if desired and parsley.
Serve immediately.

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RECIPE SUBMITTED BY

Chicagoland Chef du Jour

Hinsdale, Illinois

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.

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