Greek Pasta
This 20-minute Greek pasta is loaded with feta, olives, artichokes, and rich tomato-garlic flavor for an easy Mediterranean dinner.
Servings 4 Servings
Calories 630kcal
Ingredients
- 1 pound farfalle pasta
- 1 tablespoon olive oil
- 1 red onion, diced
- 1 tablespoon garlic, minced
- 1 (13.75) can artichoke hearts, drained
- 2 (14.5 ounce) can petite diced tomatoes
- 1 (6 ounce) can tomato paste
- 6 ounces water
- 1 tablespoon dried oregano
- 4 ounces pitted Kalamata olives
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon sugar
- 1 cup crumbled feta cheese
Instructions
- Cook pasta. Cook the farfalle in a large pot of salted boiling water according to package directions until al dente. Drain well.
- Sauté aromatics. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. (Make sure the skillet is large enough to hold the cooked pasta later.) Add the red onion and cook until softened and translucent. Stir in the garlic and cook for about 1 minute, just until fragrant.
- Make sauce. Add the artichoke hearts, diced tomatoes, tomato paste, water, oregano, Kalamata olives, salt, pepper, and sugar. Stir well and simmer for 10 minutes, until the sauce thickens slightly and the flavors come together.
- Toss pasta. Add the cooked pasta to the skillet and toss until evenly coated in the sauce.
- Serve. Divide among plates or bowls, sprinkle each serving with crumbled feta, and serve warm.
Nutrition
Calories: 630kcal | Carbohydrates: 94g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 2091mg | Potassium: 403mg | Fiber: 6g | Sugar: 6g | Vitamin A: 430IU | Vitamin C: 7mg | Calcium: 263mg | Iron: 2.7mg