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Sundried Tomatoes, Artichoke Hearts, Feta and Kalamati Olives in Pasta

Ingredients
  • 1 tablespoon olive oil
  • 1 to 2 cloves garlic, minced
  • 8 1/2 ounces jar sundried tomatoes in olive oil, cut in half
  • 12 ounces jar marinated artichoke hearts, drained, quartered
  • 3 ounces Kalamata olives, halved and pitted
  • 1/2 pound Rotelle (spiral) pasta
  • 8 ounces feta cheese, crumbled
Instructions

In a large saucepan or Dutch oven bring a large amount of lightly salted water to boiling. Add Rotelle pasta and reduce heat. Cook 10 minutes or until al dente. Drain. In a nonreactive skillet saute olive oil, garlic, sundried tomatoes including all of the oil, artichoke hearts, and Kalamata olives. Add to pasta. Spoon into serving bowls. Sprinkle with feta cheese.

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