Pasta with Tomatoes, Artichokes, and Feta Cheese

INGREDIENTS

• 1/4 cup olive oil

• 2 cups chopped onions

• 3 garlic cloves, chopped

• 2 teaspoons chopped fresh rosemary

• 2 teaspoons dried oregano

• 1 14 1/2-ounce can diced tomatoes in juice

• 1 8-ounce package frozen artichoke hearts, thawed, hearts cut in half

• 1/2 cup chopped drained oil-packed sun-dried tomatoes

• 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives

• 12 ounces linguine

• 7-ounce package crumbled feta cheese (about 1 1/3 cups)

• 3/4 cup chopped fresh basil

PREPARATION

View Step-by-Step Directions

• 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.

Another favorite from the Bon Appét

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