Mediterranean Penne, Jennifer G.

• 1 tbsp Contadina(R) Tomato Paste
• 1 (14.5 oz) can Contadina(R) Diced Tomatoes
• 1 lb penne
• 1 tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 cup marinated artichoke hearts, chopped
• 2 tbsp small capers, drained
• 1/2 cup kalamata olives, halved
• 1 cup feta, crumbled

1. 1.tring a large pot of salted water to a boil. Cook penne according to package directions.
2. 2.thile pasta is cooking, heat olive oil in a medium skillet over medium heat.
3. 3.tdd onion and cook, 3 minutes, until onion starts to soften.
4. 4.tdd garlic and cook one more minute.
5. 5.tdd tomato paste and cook two minutes.
6. 6.train pasta and return to pot. Add onion mixture, diced tomatoes, artichoke hearts, capers, olives, and feta. Toss gently to combine.
7. 7.tdd coarse sea salt and freshly cracked pepper to taste.

tomato paste, tomatoes, penne, extravirgin olive oil, onion, garlic, hearts, capers, kalamata olives, feta

Taken from www.epicurious.com/recipes/member/views/mediterranean-penne-jennifer-g-50019738 (may not work)