Pantry Pasta

adapted from: The Pioneer Woman

1/2 onion, diced

2 Tbl. extra virgin olive oil

1 (14.5 oz.) can diced tomatoes, with juice

1/3 c. chicken broth

1/3 c. olives, chopped

1 jar marinated artichoke hearts, chopped

2 cloves garlic, minced

salt and pepper

8 oz. pasta, cooked

2-3 Tbl. pesto

1/2 c. Feta cheese

3 Tbl. pine nuts

Heat olive oil in a large skillet; add onion and saute a few minutes.  Add the diced tomatoes, chicken stock, olives, artichoke hearts and garlic.  Season with salt and pepper.  Stir and simmer over low heat for 15 minutes.  Add the cooked pasta to the skillet and stir to combine with the sauce.  Mix in the pesto.  Toss in the Feta and top with the pine nuts.

Jenn's Notes:  I added 2 large sausage links and cooked the onion in the grease instead of adding olive oil.  I used some pesto that I had in my freezer that I made last Summer.  I also added some seasonings like Italian, Rosemary and Thyme.  This made more than two servings (more like 3 or 4).  I thought this was delicious and I will be making it again.