Amrita’s Pasta

Amrita’s Pasta is a no-cook toss once the pasta is ready, combining artichoke hearts, sun-dried tomatoes, feta, pine nuts, optional black olives, and fresh basil.

The artichoke hearts are added with their liquid, which helps dress the pasta without needing a separate sauce. Sun-dried tomatoes and feta bring concentrated savory flavor.

Pine nuts and herbs are folded through at the end so they keep their texture and aroma. The recipe is designed to be served with a fresh salad.

Ingredients

• 8 cups penne or farfalle pasta, cooked al dente
• 1 jar artichoke hearts with liquid, about 16 ounces
• 2–3 tablespoons sun-dried tomatoes in oil
• 1/2–3/4 cup feta cheese, crumbled
• 1/3 cup pine nuts, lightly toasted
• 1/3 cup black olives, chopped, optional
• 1/2–1 cup fresh basil, chopped
• Salt to taste
• Freshly ground pepper to taste

Method

Place the cooked pasta in a large bowl. Add the artichoke hearts and their liquid, sun-dried tomatoes, feta, toasted pine nuts, optional black olives, and basil. Toss gently until the ingredients are evenly distributed and the pasta is lightly coated with the artichoke liquid. Season with salt and freshly ground pepper to taste and serve. Makes 6 servings.