With Lent right around the corner, this is a great vegetarian dish to have on hand. It's simple, delicious, and filling!
1 box box of whole grain pasta (12-14 ounces)
1 pint roasted grape tomatoes
1 six ounce jar marinated artichoke hearts, drained - reserve liquid
1/2 cup olives (black or kalamata)
1/2 medium onion, thinly sliced
1/4 cup feta cheese
2-3 garlic cloves, grated or finely chopped
1/2 tsp tomato paste
1 tsp fresh chopped basil or basil paste
1/4 cup olive oil
salt and pepper, for seasoning
grated parmesan cheese, to taste
In a large pot of boiling salted water, cook pasta (feel free to use whatever you like best - penne, linguini, rotini, etc.) until al dente. Drain, reserving about a cup of pasta water. Return pasta to pot, off the heat.
Meanwhile, start heating your oil over medium heat in a large skillet. Once that is warm, work in the tomato paste. It will take a minute or so to come to life. Once you can smell the tomato scent pretty well, add the onion and saute until almost tender. Add the garlic. Once the garlic become fragrant to you, season with salt and pepper, and add the basil. Kick the heat up to medium-high and add marinating liquid from artichoke jar, and stir for 2-3 minutes.
Turn the heat off, and stir in the artichokes (chopped smaller if you desire), olives, and tomatoes. Stir in the pasta, working it all together. If it starts to become a bit stiff, slowly add only as much of your reserved pasta liquid as is necessary to loosen it up. The starch in the water will also help the ingredients stick to the pasta nicely. Stir in feta cheese and some more fresh ground pepper.
When you serve the pasta, top it off with some freshly grated parmesan cheese and enjoy!