Feta cheese, garlic, and artichoke hearts are some of our favorite ingredients; here, they’re combined in a very simple pasta dish that packs a lot of flavor. For this dish, we make an instant creamy sauce by stirring hot pasta-cooking water into feta.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
Step 2
Meanwhile, in a skillet on medium-high heat, cook the onions, garlic, and oregano in the oil, stirring frequently, until the onions soften and are turning brown at the edges, about 7 minutes. Add the artichoke hearts and cook until heated through, a couple of minutes. Remove from the heat and stir in the parsley.
Step 3
When the pasta is done, drain it, reserving 1 1/2 cups of the pasta-cooking liquid. In a serving bowl, whisk the reserved liquid into the feta until smooth. Add the pasta and the artichoke mixture and toss.
Ingredient Notes
Step 4
Spinach fettuccine or linguine looks and tastes good in this dish, but any pasta is fine.
Serving & menu ideas
Step 5
Add color and sweetness to the meal with Marmalade-Glazed Carrots (page 196) on the side and Mocha Sorbet (page 272) for dessert.
