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
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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Read all 18 reviews
By Wine-O
Orlando, FL
on May 18, 2012
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I LOVE LOVE LOVE this pasta dish! I made it last night and it's even better tonight! I love the bold flavors of each ingredient and it just bursts in your mouth. This will become a pantry staple for me!!!!! Thanks Ree!!!!!!!! I was thinking of playing with the protein factor by adding beans or grilled steak.
By chapstick_11667370
on March 31, 2012
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My husband and I loved this recipe! And I have a hard time getting him to eat any meal that does not include meat! But this pasta is very flavorful, and satisfying! Its great to have a recipe that you can throw together so easily, and add or subtract ingredients to suit your own taste.
By Rcunni2
Simi Valley, CA
on March 29, 2012
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I added some grilled chicken slices to mine and it was yummy!
Read all 18 reviews