Pasta with tomatoes, artichokes, and feta

Name: Pasta with tomatoes, artichokes, and feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 60 ml olive oil; 300 g onion; 3 pcs garlic; 2 tsp fresh rosemary; 2 tsp dried oregano; 400 g canned tomatoes in juice; 225 g frozen artichokes; 120 g sun-dried tomatoes in oil; 60 g pitted black olives; 340 g linguine pasta; 200 g feta cheese; 40 g fresh basil; to taste salt; to taste black pepper

Vegetarian pasta with tomatoes, artichokes, olives, and feta cheese.

Total: 35 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 681
Protein: 23 g
Fat: 29 g

Ingredients

for 4 servings

olive oil60 ml
onion300 g
garlic3 pcs
fresh rosemary2 tsp
dried oregano2 tsp
canned tomatoes in juice400 g
frozen artichokes225 g
sun-dried tomatoes in oil120 g
pitted black olives60 g
linguine pasta340 g
feta cheese200 g
fresh basil40 g
saltto taste
black pepperto taste

Method

5 steps

Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, rosemary, and oregano. Sauté for about 5 minutes until the onion is soft.
Add the tomatoes with their juice, thawed artichokes, chopped sun-dried tomatoes, and olives. Simmer the sauce for about 3 minutes until it thickens slightly. Add black pepper to taste.
Cook the pasta in a large pot of salted water until al dente. Drain, reserving about 200 ml of the cooking water.
Return the pasta to the pot, add the sauce, and stir over medium heat, adding the reserved pasta water as needed to reach the desired consistency.
Add most of the feta and basil, and stir. When serving, sprinkle the pasta with the remaining cheese and basil.