• Kosher salt
  • ¾ lb. cavatappi pasta
  • 3 tablespoons olive oil
  • 1 pint cherry or grape tomatoes, halved
  • 2 cups oil-packed artichoke hearts, drained and roughly chopped
  • 1 cup sliced pitted kalamata olives
  • ¾ cup roughly chopped dry-packed sun-dried tomatoes
  • Freshly ground black pepper
  • 7 ounces feta cheese, crumbled
  • ¼ cup finely chopped fresh dill


1. Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain pasta, reserving about 1-1/2 cups of the water for later use.
2. While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Add the cherry tomatoes and cook until they begin to soften, about 4 minutes. Toss in the artichokes, olives and sun-dried tomatoes and stir together until combined. Cook the sauce for 5 more minutes to allow flavors to come together, adding ½ cup of the pasta water if the sauce seems too dry. Season with salt and pepper.
3. Add the pasta directly to the skillet and toss to coat. Set aside ¼ cup of the feta for garnish and stir the remainder into the skillet, adding ¼ cup of pasta water or more (up to 1 cup), as needed to loosen up the sauce. Toss the pasta again so the cheese begins to melt and the sauce evenly coats the pasta.
4. Serve in bowls and garnish with the reserved feta and the dill.


To add chicken to the dish, simply toss some boneless, skin-on thighs in oil, salt and pepper them, then roast in a 375-degree oven for 20 to 25 minutes. Let them rest, discard the skin, then shred and add the meat to the sauce before adding the pasta.


Colu Henry


4 servings




European : Mediterranean : Italian