Pantry Pasta

Name: Pantry Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 jar whole jar artichoke hearts, halved; 411 grams diced tomatoes with juice; 79 milliliters chicken stock or white wine; 227 grams pasta, cooked al dente and drained; 118 milliliters fork-chunked feta; 2 cloves garlic, minced; 2 Tbsps olive oil; 79 milliliters assorted olives, pitted and roughly chopped; 2 Tbsps jarred pesto; 3 Tbsps dry-toasted pine nuts; 1 whole red onion, diced; 2 servings Salt and freshly ground black pepper

Pan

Instructions

Watch how to make this recipe.

Add the onions into a skillet with the olive oil over medium heat.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Artichoke Hearts