Pasta with Tomatoes, Artichokes, and Feta Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-course servings
- 1/4 cup olive oil
- 2 teaspoons dried oregano
- 12 ounces linguine
- 2 cups chopped onions
- 2 teaspoons chopped fresh rosemary
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 1 14 1/2-ounce can diced tomatoes in juice
- 3 garlic cloves, chopped
- Carbohydrate 88 g(29%)
- Cholesterol 45 mg(15%)
- Fat 29 g(45%)
- Fiber 11 g(42%)
- Protein 23 g(46%)
- Saturated Fat 10 g(50%)
- Sodium 642 mg(27%)
- Calories 689
Preparation Heat olive oil in heavy large skillet over medium-high heat. Add onions, garlic, rosemary, and oregano. Sauté until onions are tender, about 5 minutes. Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives. Simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with pepper. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Add sauce; toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry. Mix in 3/4 cup cheese and 1/2 cup basil. Transfer pasta to bowl. Sprinkle with remaining cheese and 1/4 cup basil.
Preparation Heat olive oil in heavy large skillet over medium-high heat. Add onions, garlic, rosemary, and oregano. Sauté until onions are tender, about 5 minutes. Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives. Simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with pepper. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Add sauce; toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry. Mix in 3/4 cup cheese and 1/2 cup basil. Transfer pasta to bowl. Sprinkle with remaining cheese and 1/4 cup basil.
