Serves 4 to 6. Recipe is by Beth Colvin. This recipe doesn’t call for any meat, but it can easily accommodate cooked chicken or shrimp.
1 tbl. olive oil
1 tsp. minced garlic
1 (14.5-oz.) can diced tomatoes, with juice
1/2 tsp. dried basil
Salt and pepper, to taste
1 (3.8-oz.) can sliced black olives, drained
1 (7-oz.) jar marinated artichoke hearts, drained
8 ozs. pasta, cooked (I used rotini)
1/2 cup feta cheese
1. Heat the olive oil in a saucepan over medium heat. Add the garlic and cook 2 to 3 minutes, or until fragrant. Add the tomatoes with juice, basil and salt and pepper. Reduce heat and simmer 15 to 20 minutes, or until thickened, stirring occasionally.
2. Add the olives and artichokes and simmer 5 to 10 minutes. Add the cooked pasta and stir to combine well.
3. Add feta, remove from heat and serve immediately.