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Artichoke liquid dresses this pasta without a separate cooked sauce. Feta, sun-dried tomatoes, pine nuts, and basil bring saltiness, concentrated flavor, texture, and freshness.

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

In a large bowl, dress the cooked pasta with the artichoke hearts and their liquid. Distribute the sun-dried tomatoes, feta, pine nuts, optional olives, and basil through it with gentle tossing. Taste before adding salt and pepper. Serves 6.