Artichokes and Shells

Name: Artichokes and Shells
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 serving(s)
Ingredients: 4 ounces small shell pasta, uncooked; 1 (14 ounce) can water-packed artichoke hearts, quartered; 1 cup tomatoes, 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

Submitted by Vino Girl

"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."

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Ready In:: 20mins
Ingredients:: 16
Serves:: 3

ingredients

4 ounces small shell pasta, uncooked
1 (14 ounce) can water-packed artichoke hearts, quartered
1 cup tomatoes, 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

Cook pasta according to package instructions; drain and set aside.
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.
Add olives, bell pepper, pepperoncini, and white wine and cook for about 3 minutes (reduce heat if necessary).
Add artichokes with their liquid and tomatoes, cook for another 3 minutes, or until liquid reduces.
Remove from heat; stir in pasta, herbs, salt, pepper, and 1 tablespoon of olive oil.
Top with feta cheese and serve.

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Reviews

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

FebDeb

RECIPE SUBMITTED BY

Vino Girl

United States

My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src="http://netnet.net/~mkburie/amber2.jpg"> ........And a grown up Jake (one year old in January 2008) :) - <img src="http://netnet.net/~mkburie/JAKE111307.JPG"> Charlotte (May 27, 1992-June 1, 2009): <img src="http://netnet.net/~mkburie/Charlott.jpg"> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src="http://netnet.net/~mkburie/ashley2.jpg"> Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">.... <a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>

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