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pasta-with-tomatoes-artichokes-and-feta-cheese-106841.json
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pasta-with-tomatoes-artichokes-and-feta-cheese-106841.json
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{
"directions": [
"Heat olive oil in heavy large skillet over medium-high heat. Add onions, garlic, rosemary, and oregano. Saut\u00e9 until onions are tender, about 5 minutes. Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives. Simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with pepper.",
"Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Add sauce; toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry. Mix in 3/4 cup cheese and 1/2 cup basil. Transfer pasta to bowl. Sprinkle with remaining cheese and 1/4 cup basil."
],
"ingredients": [
"1/4 cup olive oil",
"2 cups chopped onions",
"3 garlic cloves, chopped",
"2 teaspoons chopped fresh rosemary",
"2 teaspoons dried oregano",
"1 14 1/2-ounce can diced tomatoes in juice",
"1 8-ounce package frozen artichoke hearts, thawed, hearts cut in half",
"1/2 cup chopped drained oil-packed sun-dried tomatoes",
"1/3 cup chopped pitted Kalamata olives or other brine-cured black olives",
"12 ounces linguine",
"1 7-ounce package crumbled feta cheese (about 1 1/3 cups)",
"3/4 cup chopped fresh basil"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Cheese",
"Pasta",
"Tomato",
"Saut\u00e9",
"Vegetarian",
"Summer",
"Seattle",
"Washington"
],
"title": "Pasta with Tomatoes, Artichokes, and Feta Cheese",
"url": "http://www.epicurious.com/recipes/food/views/pasta-with-tomatoes-artichokes-and-feta-cheese-106841"
}