Penne With Greek-Style Tomato Sauce

Ingredients

• 3.8 ounce olives black ripe drained sliced canned
• 4 ounce feta cheese divided crumbled
• 1 tablespoon basil fresh chopped
• 1 tablespoon basil fresh chopped
• 2 tablespoons parsley fresh chopped
• 0.3 cup spring onion sliced
• 12 ounce marinated artichoke drained chopped
• 0.3 cup olive oil 
• 12 ounces penne pasta uncooked
• 0.3 teaspoon pepper freshly ground
• 2 tablespoons red wine vinegar 
• 0.3 teaspoon salt 
• 2 teaspoons penzey's southwest seasoning 
• 1 teaspoon sugar 
• 2 pounds tomatoes seeded chopped

Equipment

• bowl
• whisk
• dutch oven

Directions

1. Place first 4 ingredients and half of crumbled feta cheese in a large bowl.
2. Whisk together olive oil and next 7 ingredients.
3. Pour over tomato mixture; stir to coat. Cover and chill 2 hours.
4. Cook pasta according to package directions in a large Dutch oven; drain. Return pasta to Dutch oven.
5. Pour tomato mixture over hot cooked pasta, and toss to combine.
6. Sprinkle with remaining half of crumbled feta cheese.
7. Note: For testing purposes only, we used Cavender's All Purpose Greek Seasoning.