Pantry Pasta Recipe

Ingredients

• 3 tbsp extra virgin olive oil
• 1/2 onion, diced
• 2-3 cloves garlic, minced
• 1/3 cup white wine (or chicken or vegetable stock)
• 1 14.5 oz can diced tomatoes
• A pinch or 2 red pepper flakes
• 1/2 cup sliced olives (black, greek, green etc)
• 1 jar artichoke hearts, drained
• Salt & pepper, just a pinch
• 8 oz pasta, cooked al dente, drained
• 1/4 cup jarred pesto
• 1/2 cup feta, crumbled
• Toasted pine nuts

Instructions

1. On medium heat, add evoo to skillet, add onion, saute for a few minutes, then add garlic, saute a few minutes more. Add white wine, cook for 5 minutes, then add tomatoes, red pepper flakes, olives, artichoke hearts, stir to mix, then add just a pinch salt & pepper. Simmer for about 15 minutes, stirring occasionally.
2. Add cooked pasta, pesto, mix well. Toss in crumbled feta and top with toasted pine nuts.
3. Double the recipe for 4 generous servings!