Sundried Tomatoes, Artichoke Hearts, Feta and Kalamati Olives in Pasta
Ingredients
- 1 tablespoon olive oil
- 1 to 2 cloves garlic, minced
- 8 1/2 ounce jar sundried tomatoes in olive oil, cut in half
- 12 ounce jar marinated artichoke hearts, drained, quartered
- 3 ounce Kalamata olives, halved and pitted
- 1/2 pound Rotelle (spiral) pasta
- 8 ounce 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.