Total Time
20mins
Prep 10 mins
Cook 10 mins

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 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.
Most Helpful

Great weeknight dish that comes together quickly and easily. It makes superb leftovers to boot, reheated or cold. I have omitted or subbed different things depending on what ingredients I have on hand and it's always a success. Thanks, kburie!

chiclet September 06, 2007

This made a great light lunch that filled you up without fealing heavy. The leftovers saved nicely for cold pasta salad the next day.

kaiti hill June 24, 2005

This was really good and quick to make. I threw some leftover chicken in and my whole family enjoyed it.

FebDeb August 08, 2004