Apollo's Pasta
Nutrition
Calories: 1196.4 kcalCarbohydrates: 206.29 gProtein: 39.51 gFat: 22.93 gSaturated Fat: 5.98 gCholesterol: 21.03 mgSodium: 650.96 mgFiber: 10.67 gVitamin A: 7.3915 IUCalcium: 211.52 mgIron: 11.87 mg
Ingredients
- 3 cups 12 ounces rotini (pasta twists)
- 1 can 14 ounces artichoke hearts packed in water
- 4 tsp anchovy paste or 2 anchovy fillets optional
- 1 large fresh ripe tomato or 3 large fresh, ripe Roma (plum) tomatoes (for about 1 cup chopped)
- 1/4 cup fresh parsley tightly packed (optional)
- 1 small can 2-1/4 ounces sliced black olives
- 1 package already-crumbled feta cheese
- 1/3 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dried Italian seasoning or more to taste
- Black pepper to taste
Instructions
- Place the rotini in 2-1/2 quarts of already-boiling unsalted water and cook until tender, 9 to 11 minutes.
- Meanwhile, drain the artichokes and place in a 3-quart or larger bowl. Using 2 sharp knives or a chopping utensil, cut the artichokes in the bowl into bite-size pieces. If using the anchovies, press them between several paper towels to remove most of the oil, then mince finely and add them to the bowl.
- Coarsely chop the unpeeled tomato and add it to the bowl. Chop the parsley (if using) and add. Drain the olives and add, along with the cheese, oil, vinegar, and Italian seasoning. Stir well to mix and set aside.