Pasta With Artichokes, Tomatoes, and Feta
photo by licked_cupcake
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- coarse salt and pepper
- 340.19 g whole wheat spaghetti
- 29.58 ml extra virgin olive oil
- 1 medium onion, sliced lengthwise
- 4 minced garlic cloves
- 118.29 ml dry white wine
- 389.80 g can artichoke hearts, drained, rinsed, and quartered lengthwise
- 473.19 ml cherry tomatoes, halved
- 78.78 ml crumbled feta, plus more for serving or 78.78 ml parmesan cheese
- 118.29 ml fresh basil leaf, julienned
- 78.78 ml kalamata olive (optional)
directions
- Slice onion, mince garlic, halve tomatoes, slice basil leaves, crumble feta or grate parmesan, drain/rinse/quarter artichoke hearts.
- In a large pot of boiling water (generously salted), cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally, 3 to 4 minutes. Add wine and cook until evaporated.
- Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives (optional - original recipe did not specify how many olives, I didn't use any) and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes and 1 tablespoon oil. Thin with reserved pasta water if necessary to coat the spaghetti. Transfer to plates and garnish generously with cheese and basil.
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RECIPE SUBMITTED BY
<p>I'm a beginning cook trying to teach myself to cook by trying new recipes and collecting the successful ones here! I appreciate quality, but I will always choose easy and fast over anything too finicky or gourmet.</p>