Ingredients
- Salt
- 8 ounce short pasta, such as penne
- 2 ounce (about 25 slices) pepperoni
- 3 ounce medium-size plum tomatoes (for about 1 cup chopped)
- 2 clove fresh garlic
- 1 can (2 1/4 ounces) sliced black olives
- 1 can (13 ¾ ounces) quartered artichoke hearts, packed in water
- 1 teaspoon onion powder
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Black pepper
Preparation
Baking Directions:
Bring 2 1/2 quarts lightly salted water to a boil in a covered 4 1/2-quart or larger pot.
When the water reaches a rapid boil, add the pasta and cook, uncovered, until just tender, following the package directions.
Meanwhile, line a microwave-safe plate with paper towels and place the pepperoni in a single layer on the plate.
Cover the plate with another paper towel and microwave the pepperoni on high power until the slices release some of their oil but are still tender, about 45 seconds.
Set aside.
Core and chop the tomatoes into bite-size pieces and place them in a 3-quart or larger serving bowl.
Peel and finely mince the garlic and add it to the bowl.
Drain the olives and add them to the bowl.
Drain the artichokes, coarsely chop them, and add them to the bowl.
Chop the pepperoni slices roughly into quarters and add them to the bowl.
Stir in the onion powder.
When the pasta is down, drain it well and add it to the bowl.
Add the feta cheese.
Drizzle the oil over the ingredients and toss to mix well.
Season with black pepper and serve at once.
