Monday, December 3, 2012

Rigatoni with Artichoke Hearts and Olives

8oz Rigatoni
14 oz jar artichoke hearts drained coarsely chopped
1/2 cup quality pitted olives ripe or green
1/2 cup chopped drained roasted red pepper from a jar
2 garlic cloves chopped
1/2 cup chopped basil or parsley
Tsp dried oregano
1/4 tsp salt
1/4 tsp red pepper flakes
2 tbs extra virgin oil
Ground black pepper to taste
2 oz crumbled feta

Cook Rigatoni according to box directions
Mix all other ingredients while pasta cooks except cheese
Toss with drained hot pasta, garnish with cheese, serve immediately

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