My Favorite Pasta

• 1 (14 ounce) canquartered artichoke hearts
• 1 (6 ounce) can black olives
• 1 (14 ounce) canpetite diced tomatoes
• 1 small onion, chopped
• 2 garlic cloves, crushed
• 12 cup chicken broth
• basil
• 2 cups angel hair pasta, cooked
• 2 tablespoons olive oil
• 12 cup feta cheese, crumbled

1. First, I usually chop my artichoke hearts and black olives into small-ish pieces.
2. It makes the dish easier to eat and my DD prefers it that way.
3. In a large skillet, saute onion in olive oil until tender.
4. Add garlic, chicken broth, and basil (however much you like.
5. I add a lot- about 2 T dried basil or 3-4 T fresh basil) and bring to a boil.
6. Add canned tomatoes, juice and all, and reduce heat to medium-low.
7. Add artichoke hearts and olives and heat until warm.
8. Toss in feta cheese.
9. Serve on top of angel hair pasta or even on spaghetti squash to make this gluten-free.
10. YUM.

canquartered artichoke, black olives, tomatoes, onion, garlic, chicken broth, basil, angel hair pasta, olive oil, feta cheese

Taken from www.food.com/recipe/my-favorite-pasta-478777 (may not work)