- 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
ingredients
directions
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. |
Notes
 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. |
