Artichokes And Shells Recipe

Ingredients for Artichokes And Shells

• Small Shell Pasta
• Water Packed Artichoke Hearts
• 1 (14.5-ounce) can diced tomatoes (undrained)
• Black Olives
• 1/2 cup chopped bell pepper (any color)
• 1/2 cup chopped onion
• 1/4 cup dry white wine
• Pepperoncini Pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Fresh Parsley
• Fresh Basil
• Fresh Oregano
• 1/4 cup crumbled feta cheese
• 1/2 teaspoon salt
• Fresh Ground Black Pepper

How to Make Artichokes And Shells

1. Cook 1 pound pasta shells according to package directions until al dente. Drain and set aside.
2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Add 2 cloves minced garlic and 1/2 cup chopped onion; sauté for 1 minute until fragrant.
4. Stir in 1/2 cup pitted Kalamata olives, 1/2 cup chopped bell pepper (any color), 2-4 pepperoncini peppers (sliced), and 1/4 cup dry white wine. Cook for 3 minutes.
5. Add 1 (14-ounce) can artichoke hearts (drained, liquid reserved), 1 (14.5-ounce) can diced tomatoes (undrained), and 1 tablespoon of the reserved artichoke liquid. Simmer for 3 minutes, or until the sauce slightly thickens.
6. Remove from heat.
7. Add the cooked pasta to the skillet. Stir in 1 tablespoon chopped fresh parsley (or 1 teaspoon dried), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil.
8. Top with 1/4 cup crumbled feta cheese and serve immediately or chill for later as a cold pasta salad.