Serve this pasta dish with crusty bread and a green salad for a meal that’s sure to become a family favorite! Our thanks to Kim Cramer of Apache Junction, Arizona for this gem.
- 8oz linguine
- 1 T olive oil
- 1 ½ tsp minced garlic
- 14.5 oz can diced tomatoes, drained
- 12 oz jar marinated artichoke hearts
- ¼ c water
- 4 oz crumbled herbed feta cheese
Cook linguine according to package directions. Drain.
Meanwhile, heat oil in large skillet over medium heat. Add garlic and sauté for 1 minute. Add tomatoes. Cook for 5 minutes, stirring occasionally.
Drain artichokes and reserve ¼ c marinade. Optionally, cut artichoke hearts in half. Add artichokes to skillet and cook for 2 minutes. Stir in water and reserved marinade. Reduce heat to low. Cover and simmer for 5 minutes until hot and bubbly.
Stir in drained pasta and feta crumbles. Stir to combine and serve.