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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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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. Ingredients:
4 ounces small shell pasta, uncooked |
1 (14 ounce) can water-packed artichoke hearts, quartered |
1 cup tomato, chopped |
1/2 cup black olives or 1/2 cup kalamata olive, sliced |
1/2 cup bell pepper, diced (i used red but use whatever's on hand) |
1/3 cup onion, chopped |
1/4 cup white wine |
1 pepperoncini pepper, chopped and seeded |
2 tablespoons olive oil, divided |
2 teaspoons garlic, minced |
1/4 cup fresh parsley, chopped |
1 tablespoon fresh basil, chopped |
2 tablespoons fresh oregano, chopped |
2 tablespoons feta cheese, to taste |
salt, to taste |
fresh ground black pepper, to taste |
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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