Mediterranean Penne, Jennifer G.

10 ingredients
7 steps

Ingredients

  • 1 tbsp Contadina(R) Tomato Paste
  • 1 (14.5 oz) can Contadina(R) Diced Tomatoes
  • 1 lb penne
  • 1 tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup marinated artichoke hearts, chopped
  • 2 tbsp small capers, drained
  • 1/2 cup kalamata olives, halved
  • 1 cup feta, crumbled

Directions

  1. 1
    1. Bring a large pot of salted water to a boil. Cook penne according to package directions.
  2. 2
    2. While pasta is cooking, heat olive oil in a medium skillet over medium heat.
  3. 3
    3. Add onion and cook, 3 minutes, until onion starts to soften.
  4. 4
    4. Add garlic and cook one more minute.
  5. 5
    5. Add tomato paste and cook two minutes.
  6. 6
    6. Drain pasta and return to pot. Add onion mixture, diced tomatoes, artichoke hearts, capers, olives, and feta. Toss gently to combine.
  7. 7
    7. Add coarse sea salt and freshly cracked pepper to taste.

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