Customize this recipe with whatever you have on hand in the pantry. Ree Drummond uses olives, jarred artichoke hearts, onions, garlic, tomatoes and jarred pesto to complete her dish.
Ingreadient
- 1/2 whole red onion, diced
- 2 tablespoons olive oil
- One 14.5-ounce can diced tomatoes with juice
- 1/3 cup chicken stock or white wine
- 1/3 cup assorted olives, pitted and roughly chopped
- 1 whole jar artichoke hearts, halved
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 8 ounces pasta, cooked al dente and drained
- 2 to 3 tablespoons jarred pesto
- 1/2 cup fork-chunked feta
- 3 tablespoons dry-toasted pine nuts
Direction
- Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
- Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.
