Feta and Artichoke Pasta

Ingredients

• 1 cup artichokes dry canned drained cut into eighths
• 1 cup torn basil fresh loosely packed
• 0.5 cup olives black sliced
• 1 pound farfalle pasta 
• 0.5 cup feta crumbled
• 1 clove garlic minced
• 1 cup oil-packed sun-dried tomatoes drained chopped ()
• 10 servings salt 

Equipment

• pot

Directions

1. Bring a large pot of salted water to a boil over high heat. Cook pasta until al dente, 11 minutes or as package label directs.
2. Drain, reserving 1/2 cup cooking water. Return pasta to pot.
3. Toss pasta with sun-dried tomatoes and reserved oil, olives, feta, garlic, artichokes and basil. If mixture seems dry, add pasta water a few tablespoons at a time.
4. Serve immediately.