Ingredients for Antipasto Pasta
- 1 (12 ounce) package bow tie pasta
- 1 pint cherry/grape tomatoes
- 2 tablespoons butter
- 1/2 cup olive oil
- 1 (13 3/4 ounce) can black olives, drained and halved
- 1 (14 1/2 ounce) can artichoke hearts, drained and quartered
- chicken, not specified in recipe
- 1 1/4 cups crumbled feta cheese
- 1 teaspoon salt
- 10 1/2 ounces sun-dried tomatoes, packed in oil, drained and cut into strips
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- 1/2 teaspoon black pepper
- 1 clove garlic, minced
- 1/2 cup Kalamata olives, halved
- 1/4 cup fresh basil, chopped
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How to Make Antipasto Pasta
- Preheat oven to 375°F (190°C).
- Halve or quarter cherry/grape tomatoes.
- Toss tomatoes with 2 tablespoons olive oil, minced garlic, salt, and pepper on a baking sheet.
- Roast tomatoes for 15-20 minutes, or until slightly softened and slightly caramelized.
- While tomatoes roast, cook pasta according to package directions. Drain well.
- Add butter to the cooked pasta and stir until melted.
- Stir in crumbled feta cheese.
- Add the roasted tomatoes to the pasta.
- Stir in Kalamata olives, fresh basil, and sun-dried tomatoes (if using).
- Serve warm or cold. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
12g
Fat
40g
Carbs
15g
