Pantry Pasta
Recipe by:
Ree Drummond
20
10
2
Med
- ½ whole red onion, diced
- 2 tbsps olive oil
- One 410g can diced tomatoes with juice
- ⅓ cup chicken stock or white wine
- ⅓ cup assorted olives, pitted and roughly chopped
- 1 whole jar artichoke hearts, halved
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 225g pasta, cooked al dente and drained
- 2 to 3 tbsps jarred pesto
- ½ cup fork-chunked feta
- 3 tbsps dry-toasted pine nuts
Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.
Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.
