Recipe 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.
Top Review by chiclet
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!
- 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 See How It's Made
- 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.