Ingredients:
4 ounces small shell pasta, uncooked
1 (14 ounce) cans water-packed artichoke hearts, quartered
1 cup tomatoes, chopped
1/2 cup black olives or 1/2 cup kalamata olives, sliced
1/2 cup bell peppers, diced ( I used red but use whatever’s on hand)
1/3 cup onions, chopped
1/4 cup white wine
1 pepperoncini peppers, chopped and seeded
2 tablespoons olive oil, divided
2 teaspoons garlic, minced
1/4 cup fresh parsley, chopped
1 tablespoon fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons feta cheese, to taste
salt, to taste
fresh ground black pepper, to taste
Directions:
Cook pasta according to package instructions; drain and set aside.
While pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat; add garlic and onion and saute for about 1 minute.
Add olives, bell pepper, pepperoncini, and white wine and cook for about 3 minutes (reduce heat if necessary).
Add artichokes with their liquid and tomatoes, cook for another 3 minutes, or until liquid reduces.
Remove from heat; stir in pasta, herbs, salt, pepper, and 1 tablespoon of olive oil.
Top with feta cheese and serve.
Servings: 3
Time preparation: 10 min.
Time total: 20 min.