Artichokes, Cherry Tomato and Feta Cheese Pasta Salad

• 3 tablespoons olive oil
• 4 cloves garlic minced, or to taste
• 2 cups onions chopped, 1 large onion
• 2 teaspoons rosemary leaves freshly chopped, or 1 teaspoon dried
• 2 teaspoons oregano dried
• 14 ounces tomatoes 1 can, diced in juice
• 8 ounces artichoke hearts mariated with 2 tablespoons juice
• 1/4 cup black olives pitted and sliced
• 1/2 cup sundried tomatoes oil-packed, drained and chopped
• 12 ounces pasta, linguine whole wheat
• 6 ounces feta cheese crumbled
• 1/2 cup basil freshly chopped

1. Cook pasta in large pot of boiling salted water according to the package, rinse under cold water and drain well, set aside.
2. Heat oil in heavy large skillet over medium-high heat.
3. Add onions, garlic, rosemary, and oregano.
4. Saute until onions are tender, about 5 minutes.
5. Add diced tomatoes with juices.
6. Simmer until sauce thickens slightly, 3 minutes.
7. Season sauce to taste with pepper if desired.
8. Return pasta to same pot.
9. Mix in artichokes, sun-dried tomatoes, olives, 3/4 cup cheese and 1/2 cup basil.
10. Transfer pasta to bowl.
11. Sprinkle with remaining cheese and 1/4 cup basil before serving.

olive oil, garlic, onions, rosemary, oregano dried, tomatoes, juice, black olives, tomatoes oil, pasta, feta cheese, basil freshly

Taken from recipeland.com/recipe/v/artichokes-cherry-tomato-feta-c-50464 (may not work)