Pasta with Tomatoes, Artichokes, and Feta Cheese

• 1/4 cup olive oil
• 2 cups chopped onions
• 3 garlic cloves, chopped
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons dried oregano
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 8-ounce package frozen artichoke hearts, thawed, hearts cut in half
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
• 12 ounces linguine
• 1 7-ounce package crumbled feta cheese (about 1 1/3 cups)
• 3/4 cup chopped fresh basil

1. Heat olive oil in heavy large skillet over medium-high heat.
2. Add onions, garlic, rosemary, and oregano.
3. Saute until onions are tender, about 5 minutes.
4. Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives.
5. Simmer until sauce thickens slightly, about 3 minutes.
6. Season sauce to taste with pepper.
7. Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
8. Drain pasta, reserving 1 cup cooking liquid.
9. Return pasta to same pot.
10. Add sauce; toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry.
11. Mix in 3/4 cup cheese and 1/2 cup basil.
12. Transfer pasta to bowl.
13. Sprinkle with remaining cheese and 1/4 cup basil.

olive oil, onions, garlic, fresh rosemary, oregano, tomatoes, tomatoes, olives, linguine, feta cheese, fresh basil

Taken from www.epicurious.com/recipes/food/views/pasta-with-tomatoes-artichokes-and-feta-cheese-106841 (may not work)