Pasta With Artichokes, Tomatoes, And Feta

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• coarse salt and pepper
• 12 ounces whole wheat spaghetti
• 2 tablespoons extra virgin olive oil
• 1/2 medium onion, sliced lengthwise
• 4 minced garlic cloves
• 1/2 cup dry wine
• 1 (13 3/4 ounce) can artichoke hearts, drained, rinsed, and quartered lengthwise
• 1 pint cherry tomatoes, halved
• 1/3 cup crumbled feta, plus more for serving or 1/3 cup parmesan cheese
• 1/2 cup fresh basil leaf, julienned
• 1/3 cup kalamata olive (optional)

Recipe

• 1 slice onion, mince garlic, halve tomatoes, slice basil leaves, crumble feta or grate parmesan, drain/rinse/quarter artichoke hearts.
• 2 in a large pot of boiling water (generously salted), cook pasta until al dente according to package directions. drain, reserving 1 cup of pasta water. return pasta to pot.
• 3 meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. add onion and garlic, season with salt and pepper, cook, stirring occasionally, 3 to 4 minutes. add wine and cook until evaporated.
• 4 stir in artichokes and cook until starting to brown, 2 to 3 minutes. add olives (optional - original recipe did not specify how many olives, i didn't use any) and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. add pasta to skillet. stir in remaining tomatoes and 1 tablespoon oil. thin with reserved pasta water if necessary to coat the spaghetti. transfer to plates and garnish generously with cheese and basil.