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Ingredients:
- 1 lb dried linguine
- 6 cups vegetable or chicken broth
- 1 small red onion, thinly sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 1 cup pitted black olives, halved
- 1 (15 oz) can fire roasted tomatoes
- 1 (15 oz) can artichoke hearts, drained
- 1/2 cup feta, crumbled
- Kosher salt and freshly ground black pepper, to taste
Directions:
- Add linguine, broth, onion, oregano, thyme, garlic, olives, tomatoes, and artichoke hearts to a large pot. Season with salt and pepper and place over high heat and bring to a simmer.
- Reduce heat to medium-low and simmer uncovered until pasta is al dente and most of the liquid has absorbed, about 10-12 minutes.
- Stir in feta and season to taste with additional salt and pepper, if needed. Serve and enjoy!
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