Rigatoni With Feta, Tomatoes, Artichokes and Kalamata Olives

Name: Rigatoni With Feta, Tomatoes, Artichokes and Kalamata Olives
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 8 ounces rigatoni pasta, any pasta will do, cook according to package directions, allow time for this; 2 teaspoons olive oil; 1 teaspoon dried oregano; 2 garlic cloves, minced; 1/4 cup green onion, sliced; 15 ounces diced canned tomatoes, with juices; 1/4 cup fresh flat leaf parsley, chopped, divided; 2 tablespoons lemon juice; 7 ounces marinated artichoke hearts, slightly drained; 4 ounces kalamata olives, halved, add more to your liking; 1 cup feta cheese, crumbled, divided, can use less

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Recipe by Chicagoland Chef du

Inspired by a recipe member HeatherDiane submitted over 10 years ago. I loved the Greek influences of the original recipe and took it to the next level by adding some of my favorite ingredients. This is packed with flavor! I serve this to family & guests who prefer a meatless meal. Serve with a crusty bread & salad & you're golden! Enjoy.

READY IN: 50mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

8

ounces rigatoni pasta, any pasta will do, cook according to package directions, allow time for this
2

teaspoons olive oil
1

teaspoon dried oregano
2

garlic cloves, minced
¹⁄₄

cup green onion, sliced
15

ounces diced canned tomatoes, with juices
¹⁄₄

cup fresh flat leaf parsley, chopped, divided
2

tablespoons lemon juice
7

ounces marinated artichoke hearts, slightly drained
4

ounces kalamata olives, halved, add more to your liking
1

cup feta cheese, crumbled, divided, can use less

DIRECTIONS

Heat a large pot of water for boiling pasta, add salt as desired. Cook Rigatoni to package instructions. (may take up to 13 minutes) Drain.
In the mean time.
Heat oil in a large nonstick skillet over medium high heat.
Add garlic, green onions & oregano; sautee 60 seconds or longer until green onions, soften slightly. Careful not to burn the garlic.
Add tomato, artichoke hearts, 1/2 of parsley, and lemon juice; Stir to combine, simmer until heated through. About 5-7 minutes. Add Kalamata olives, toss to coat and warm through. Can simmer longer until tomatoes are tender. NOTE: Do not add the kalamata olives too soon, the heat tends to make them taste off, to me.
Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
Top with remaining 1/4 cup cheese, if desired and parsley.
Serve immediately.

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