Ingredients
- 1 lb Anna Organic Whole Wheat Penne Rigate
- 1/3 cup Cento Imported Extra Virgin Olive Oil, plus 3 tbsp
- 1/4 cup Shallots, diced
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained and rinsed
- 1 jar Bellino Marinated Roasted Peppers (12 oz), drained and chopped
- 1 can Cento Lower Sodium Chicken Broth (14.5 oz)
- 1/2 cup Cento Gaeta Olives, pitted
- 1/2 cup Fresh Basil Leaves, chopped
- 8 oz Feta Cheese, crumbled
- 1/3 cup Cento Sliced Pepperoncini
Directions
Cook pasta according to package instructions. While pasta cooks, heat 3 tablespoons of oil over medium heat in a medium pan. Add shallots and sauté for 2 minutes. Then, add artichokes and sauté for 3 more minutes. Add peppers, mix, and continue to sauté for an additional 2 minutes. Pour in chicken broth, olives and ¼ cup of basil; let simmer for 5-7 minutes. Reserving ½ cup of pasta water, add drained pasta to the pan, top with feta cheese, remaining oil, basil and pepperoncini and stir until the pasta is evenly coated. If pasta is dry, add ½ cup of pasta water until desired consistency is achieved. Serves 4.
