Rigatoni With Feta, Tomatoes, Artichokes and Kalamata Olives

Submitted 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
• Ingredients: 11
• Serves: 4-6

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

directions

1. 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.
2. In the mean time.
3. Heat oil in a large nonstick skillet over medium high heat.
4. Add garlic, green onions & oregano; sautee 60 seconds or longer until green onions, soften slightly. Careful not to burn the garlic.
5. 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.
6. Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
7. Top with remaining 1/4 cup cheese, if desired and parsley.
8. Serve immediately.