Pasta With Artichokes, Tomatoes, And Feta

• coarse salt and pepper
• 12 ounces whole wheat spaghetti
• 2 tablespoons extra virgin olive oil
• 1/2 medium onion, sliced lengthwise
• 4 minced garlic cloves
• 1/2 cup dry white wine
• 1 (13 3/4 ounce) can artichoke hearts, drained, rinsed, and quartered lengthwise
• 1 pint cherry tomatoes, halved
• 1/3 cup crumbled feta, plus more for serving or 1/3 cup parmesan cheese
• 1/2 cup fresh basil leaf, julienned
• 1/3 cup kalamata olive (optional)

1. Slice onion, mince garlic, halve tomatoes, slice basil leaves, crumble feta or grate parmesan, drain/rinse/quarter artichoke hearts.
2. In a large pot of boiling water (generously salted), cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
3. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally, 3 to 4 minutes. Add wine and cook until evaporated.
4. Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives (optional - original recipe did not specify how many olives, I didn't use any) and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes and 1 tablespoon oil. Thin with reserved pasta water if necessary to coat the spaghetti. Transfer to plates and garnish generously with cheese and basil.

salt, whole wheat spaghetti, extra virgin olive oil, onion, garlic, white wine, cherry tomatoes, crumbled feta, fresh basil leaf, kalamata olive

Taken from www.food.com/recipe/pasta-with-artichokes-tomatoes-and-feta-517559 (may not work)