Mediterranean Pasta with Olives, Artichokes, Sundried Tomatoes & Feta
| Prep Time: 25 min | Cook Time: 20 min |
| Servings: 6 | Skill Level: easy |
This easy weeknight dinner is super simple to make and bursting with fabulous flavor. It’s the perfect veggie-centric pasta for a fuss-free midweek meal.
Recipe and image by Chef Jamie Gwen
Ingredients
- 1 pound bucatini or spaghetti
- 3 tablespoons olive oil
- 1 small red onion, diced
- 3 large garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red chili flakes
- One 14-ounce can crushed tomatoes
- 1 can Pearls All-Natural Ripe Olives, drained and roughly chopped
- 1 cup marinated artichokes, drained
- 1/3 cup sundried tomatoes in oil, drained
- 2 tablespoons fresh parsley, roughly chopped
- 4 ounces feta cheese, crumbled
- Fresh basil leaves
- Freshly grated Parmesan cheese
- Salt & freshly ground pepper
Cooking Instructions
Bring a large pot of water to a boil, salt it generously and cook the pasta according to the instructions on the package. Reserve 1 cup of the pasta water before draining.
Meanwhile, heat the olive oil over medium heat in a large shallow pan and add the red onion. Sauté for 5 minutes, stirring often. Add the garlic and continue to cook for 1 minute. Stir in the tomato paste, dried oregano, dried basil and red chili flakes. Add the crushed tomatoes, olives, artichokes, sundried tomatoes and 1/2 cup of the pasta water and stir to combine. Bring to a simmer and cook for 5 minutes. Add the parsley and feta and stir to combine. Add more pasta water if the sauce looks too thick. Add the cooked pasta and toss well. Cook for 3 minutes, tossing often, to meld the flavors.
Finish with fresh basil leaves and Parmesan cheese and serve.
