Ingredients
salt and ground pepper,coarse
12ozwhole-wheat spaghetti
2tbspextra-virgin olive oil
½medium onion,thinly sliced, lengthwise
4garlic cloves,minced or thinly sliced crosswise
½cupdry white wine
13.75ozartichoke hearts,(1 can), drained, rinsed, and quartered lengthwise
10ozcherry tomatoes,or grape, 1 pint, halved lengthwise
⅓cupfeta,or grated parmesan cheese, crumbled, plus more for serving
½cupbasil leaves,fresh, julienned or torn
Preparation
In a large pot of generously-salted boiling water, cook the pasta until al dente according to package directions.
Drain, then reserve 1 cup of pasta water. Return the pasta to the pot.
In a large skillet, heat 1 tablespoon of oil over medium-high.
Add the onion and garlic, then season with salt and pepper.
Cook, stirring occasionally for 3 to 4 minutes, until browned.
Add the wine, then cook until evaporated.
Stir in the artichokes, then cook for 2 to 3 minutes, until starting to brown.
Add the olives and half of the tomatoes, then cook for 1 to 2 minutes, until the tomatoes start to break down.
Add the pasta to the skillet, then stir in the remaining tomatoes and 1 tablespoon of oil. Thin with the reserved pasta water, if necessary, to coat the spaghetti.
Transfer the pasta to plates, then garnish generously with feta and basil.
Serve warm, and enjoy!
