Artichokes and Shells

16 ingredients
6 steps

Ingredients

  • 4 ounces small shell pasta, uncooked
  • 1 (14 ounce) can water-packed artichoke hearts, quartered
  • 1 cup tomatoes, chopped
  • 12 cup black olives or 12 cup kalamata olive, sliced
  • 12 cup bell pepper, diced (I used red but use whatever's on hand)
  • 13 cup onion, chopped
  • 14 cup white wine
  • 1 pepperoncini pepper, chopped and seeded
  • 2 tablespoons olive oil, divided
  • 2 teaspoons garlic, minced
  • 14 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

  1. 1
    Cook pasta according to package instructions; drain and set aside.
  2. 2
    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.
  3. 3
    Add olives, bell pepper, pepperoncini, and white wine and cook for about 3 minutes (reduce heat if necessary).
  4. 4
    Add artichokes with their liquid and tomatoes, cook for another 3 minutes, or until liquid reduces.
  5. 5
    Remove from heat; stir in pasta, herbs, salt, pepper, and 1 tablespoon of olive oil.
  6. 6
    Top with feta cheese and serve.

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