Pantry Pasta

Name: Pantry Pasta
Ingredients: 1/2 whole red onion, diced; 2 tablespoons olive oil; One 14.5-ounce can diced tomatoes with juice; 1/3 cup chicken stock or white wine; 1/3 cup assorted olives, pitted and roughly chopped; 1 whole jar artichoke hearts, halved; 2 cloves garlic, minced; Salt and freshly ground black pepper; 8 ounces pasta, cooked al dente and drained; 2 to 3 tablespoons jarred pesto; 1/2 cup fork-chunked feta; 3 tablespoons dry-toasted pine nuts

12 ingredients

7 steps

Ingredients

1/2 whole red onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup chicken stock or white wine
1/3 cup assorted olives, pitted and roughly chopped
1 whole jar artichoke hearts, halved
2 cloves garlic, minced
Salt and freshly ground black pepper
8 ounces pasta, cooked al dente and drained
2 to 3 tablespoons jarred pesto
1/2 cup fork-chunked feta
3 tablespoons dry-toasted pine nuts

Directions

1

Add the onions into a skillet with the olive oil over medium heat.
2

Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic.
3

Season with a pinch of salt and pepper.
4

Stir and simmer over low heat for 15 minutes, stirring occasionally.
5

Add the cooked pasta to the skillet and stir to combine with the sauce.
6

Mix in the pesto.
7

Toss in the feta and top with the pine nuts.