Pantry Pasta

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1/2 whole red onion, diced
  • 2 tablespoons olive oil
  • One 14.5-ounce can diced tomatoes with juice
  • 1/3 cup chicken stock or white wine
  • 1/3 cup assorted olives, pitted and roughly chopped
  • 1 whole jar artichoke hearts, halved
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 8 ounces pasta, cooked al dente and drained
  • 2 to 3 tablespoons jarred pesto
  • 1/2 cup fork-chunked feta
  • 3 tablespoons dry-toasted pine nuts
Directions
Watch how to make this recipe.
  • Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.

  • Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.


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    Cooking from the Pantry