Name: Sundried Tomatoes, Artichoke Hearts, Feta and Kalamati Olives in Pasta
Ingredients: 1 tablespoon olive oil; 1 to 2 cloves garlic, minced; 8 1/2 ounce jar sundried tomatoes in olive oil, cut in half; 12 ounce jar marinated artichoke hearts, drained, quartered; 3 ounce Kalamata olives, halved and pitted; 1/2 pound Rotelle (spiral) pasta; 8 ounce feta cheese, crumbled

Sundried Tomatoes, Artichoke Hearts, Feta and Kalamati Olives in Pasta

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Ingredients

1 tablespoon olive oil
1 to 2 cloves garlic, minced
8 1/2 ounces jar sundried tomatoes in olive oil, cut in half
12 ounces jar marinated artichoke hearts, drained, quartered
3 ounces Kalamata olives, halved and pitted
1/2 pound Rotelle (spiral) pasta
8 ounces feta cheese, crumbled

Instructions

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.