Made This Recipe? Add Your Photo

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

4 5

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!

5 5

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

5 5

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