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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.
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Sundried Art Feta Olive