Recipe Archives->Pasta->Tom Art Feta Olive

Sundried Tomatoes, Artichoke Hearts, Feta and Kalamati Olives in Pasta

1 tablespoons olive oil
1 to 2 cloves garlic, minced
8.5 ounce jar sundried tomatoes in olive oil, cut in half
12 ounce jar marinated artichoke hearts, drained, quartered
3 ounces Kalamata olives, halved and pitted
1/2 pound Rotelle (spiral) pasta
8 ounces feta cheese, crumbled

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.

Printable version: tom-art-feta-olive.txt.