pasta-with-tomatoes-artichokes-and-feta-cheese-106841.json

{
    "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"
}