INGREDIENTS

1. 4ouncessmall shell pasta, uncooked
2. 1 (14 ounce)canwater-packed artichoke hearts, quartered
3. 1cuptomatoes, chopped
4. 1/2cupblack olives or kalamata olives, sliced
5. 1/2cupbell peppers, diced(I used red but use whatever’s on hand)
6. 1/3cuponions, chopped
7. 1/4cupwhite wine
8. 1pepperoncini peppers, chopped and seeded
9. 2tablespoonsolive oil, divided
10. 2teaspoonsgarlic, minced
11. 1/4cupfresh parsley, chopped
12. 1tablespoonfresh basil, chopped
13. 2tablespoonsfresh oregano, chopped
14. 2tablespoonsfeta cheese, to taste
15. salt, to taste
16. fresh ground black pepper, to taste

DIRECTIONS

1. Cook pasta according to package instructions; drain and set aside.
2. While pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat; add garlic and onion and saute for about 1 minute.
3. Add olives, bell pepper, pepperoncini, and white wine and cook for about 3 minutes (reduce heat if necessary).
4. Add artichokes with their liquid and tomatoes, cook for another 3 minutes, or until liquid reduces.
5. Remove from heat; stir in pasta, herbs, salt, pepper, and 1 tablespoon of olive oil.
6. Top with feta cheese and serve.