Pantry Raid!

(Mostly) Pantry Pasta in a Snap

On many a morning I crack open the fridge and find an odd assortment of half-empty jars (or half-full depending on my mood). What exactly does one do with the remaining quarter cup of crumbled feta rapidly approaching its expiration date? There are only enough olives left in that jar to whip up a couple of tablespoons of tappenade . . . so now what? In these situations my inner food diva is extremely likely to come out- fired up on inspiration and the passionate desire to not let one ounce of a jar of sun dried tomatoes to end up in the trash. I came home from rehearsal the other night a bit spent and (no surprise) ready for something fast and satisfying to put in my face. The rather odd measurements are due to the estimates I made for what was left over in these opened jars I happened to find. It was a quick and tasty meal . . . sometimes after a long day dreams can come true.

Ingredients
- 4 oz. sun dried tomatoes (with olive oil), chopped
- 3 cloves garlic, minced
- 4 oz. marinated artichoke hearts, chopped
- 1/4 c. kalamata olives, halved lengthwise
- 1/4 c. dry white wine
-1/4 c. chicken broth
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 small handful fresh Italian parsley, chopped
- salt and pepper to taste
- 8 oz. penne pasta
- 1/4 c. crumbled feta cheese

In a large pot boil water to cook pasta. Add penne to boiling water and cook to al dente according to package directions. While pasta is working, pour olive oil from sun dried tomatoes into a large skillet and heat over medium-high. Add garlic and stir until fragrant, about 1 minute. Add tomatoes, wine, chicken broth, basil, oregano, parsley, and artichoke hearts. Stir to combine. Bring to a simmer, then lower heat to medium low and allow mixture to work four about 5 minutes. Add olives and season with salt and pepper. Remove from heat.

When pasta is finished working, drain and place in a large bowl. Toss with sun dried tomato mixture and feta cheese. Easy as all that . . . an pretty darn yummy too!