Conchiglie with Olives and Capers

Conchiglie con olive e capperi

Ingredients

  • 16 oz. Pasta Lensi Conchiglie
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, chopped
  • 8 oz. frozen artichoke hearts, thawed and coarsely chopped
  • 1/4 tsp. black pepper
  • 1/8 tsp. crushed red pepper flakes
  • 2/3 cup pitted Kalamata olives, drained and sliced
  • 2 Tbsp. capers, rinsed and drained
  • 1/2 cup low sodium chicken stock or broth
  • 1/4 cup dry white wine
  • Salt and black pepper, to taste
  • 2 Tbsp. minced fresh parsley
  • 2 Tbsp. lemon juice
  • 3 Tbsp. feta cheese

Wine Pairing: Sagrantino (Umbria Region)

Recipe Serves: 5-6

Pasta Lensi's Conchiglie

Directions

Cook pasta according to directions. Drain.

Heat olive oil in large skillet over medium-high heat. Add garlic and red pepper and cook, stirring frequently, until garlic is golden. Stir in artichoke hearts, pepper and crushed red pepper. Cook, stirring frequently, for 2 to 3 minutes. Stir in olives, capers, chicken stock and wine. Heat to a boil. Reduce heat to medium-low and cook, uncovered, stirring occasionally, for 10 to 11 minutes or until liquid is reduced by about one-half.

Remove skillet from heat. Season artichoke mixture to taste with salt and pepper. Stir in parsley and lemon juice. Toss with pasta. Sprinkle with feta. Mangiare bene.


Pasta Lensi Story