You may also like
Categories:Viewed: 80 - Published at: 3 years ago
Ingredients
- 10 ounces dried penne (about 3 cups)
- coarse salt
- 8 slices bacon
- 1 small onion, thinly sliced
- 1 (9 ounce) package frozen quartered artichoke hearts, thawed,drained,and cut in half (I use a tin of artichoke 10 oz and drained it.)
- 1 cup low sodium chicken broth
- 1/2 cup pitted kalamata olive, chopped
- 1 roasted red pepper, chopped
- 4 ounces crumbled feta cheese (3/4 cup)
- fresh ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
Method
- Bring a large pot of water to a full boil and add the pasta and 1 tbs.
- coarse salt.
- Cook until just tender, about 10 minutes.
- Drain and reserve While pasta is cooking, cook bacon until browned and crisp about 5 min.
- and drain bacon on paper towel to help reduce the grease.
- When cool, crumble into small pieces Add the sliced onion to the bacon drippings in the pan and cook over med heat stirring often until wilted, about 3 min.
- Add the artichokes and cook, stirring occasionally, until the vegetables are tender and lightly browned on the edges, about another 4 min.
- Pour in the broth.
- Increase the heat to high and bring to a boil, scraping up all the browned bits in the pan.
- Boil for 30 seconds to reduce the liquid slightly.
- Reduce the heat to med.
- and add the drained pasta, olives, and red pepper.
- Toss until well blended and warmed.
- Remove the pan from the heat.
- Add the feta and salt and pepper to taste and stir a couple of times.
- Cover and set aside, stirring occasionally, until the cheese melts a bit but not completely and the pasta is coated in creamy, clingy sauce, about 2 min.
- Taste and adjust the seasonings.
- Serve immediately with crumble bacon and chopped parsley.
