Ingredients

1 tbsp Contadina® Tomato Paste

1 (14.5 oz) can Contadina® Diced Tomatoes

1 lb penne

1 tbsp extra-virgin olive oil

1 medium onion, chopped

2 garlic cloves, chopped

1 cup marinated artichoke hearts, chopped

2 tbsp small capers, drained

1/2 cup kalamata olives, halved

1 cup feta, crumbled

Preparation

  1. Bring a large pot of salted water to a boil. Cook penne according to package directions.
  2. While pasta is cooking, heat olive oil in a medium skillet over medium heat.
  3. Add onion and cook, 3 minutes, until onion starts to soften.
  4. Add garlic and cook one more minute.
  5. Add tomato paste and cook two minutes.
  6. Drain pasta and return to pot. Add onion mixture, diced tomatoes, artichoke hearts, capers, olives, and feta. Toss gently to combine.
  7. Add coarse sea salt and freshly cracked pepper to taste.