14.5 ounce canned tomatoes diced with juice canned
0.3 cup white wine
8 ounces soup noodles cooked drained
0.5 cup fork-chunked feta
2 cloves garlic minced
2 tablespoons olive oil
0.3 cup olives assorted pitted roughly chopped
2 tablespoons pesto jarred
3 tablespoons dry-toasted pine nuts
0.5 onion diced whole red
2 servings salt and pepper black freshly ground
Equipment
frying pan
Directions
Watch how to make this recipe.
Add the onions into a skillet with the olive oil over medium heat.
Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
Add the cooked pasta to the skillet and stir to combine with the sauce.
Mix in the pesto. Toss in the feta and top with the pine nuts.
