Artichokes and Shells

• 4 ounces small shell pasta, uncooked
• 1 (14 ounce) can water-packed artichoke hearts, quartered
• 1 cup tomatoes, chopped
• 12 cup black olives or 12 cup kalamata olive, sliced
• 12 cup bell pepper, diced (I used red but use whatever's on hand)
• 13 cup onion, chopped
• 14 cup white wine
• 1 pepperoncini pepper, chopped and seeded
• 2 tablespoons olive oil, divided
• 2 teaspoons garlic, minced
• 14 cup fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons feta cheese, to taste
• salt, to taste
• fresh ground black pepper, to taste

1. Cook pasta according to package instructions; drain and set aside.
2. While pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat; add garlic and onion and saute for about 1 minute.
3. Add olives, bell pepper, pepperoncini, and white wine and cook for about 3 minutes (reduce heat if necessary).
4. Add artichokes with their liquid and tomatoes, cook for another 3 minutes, or until liquid reduces.
5. Remove from heat; stir in pasta, herbs, salt, pepper, and 1 tablespoon of olive oil.
6. Top with feta cheese and serve.

shell pasta, water, tomatoes, black olives, bell pepper, onion, white wine, pepperoncini pepper, olive oil, garlic, fresh parsley, fresh basil, fresh oregano, feta cheese, salt, fresh ground black pepper

Taken from www.food.com/recipe/artichokes-and-shells-97176 (may not work)