Ingredients

8 oz. Pasta
Extra virgin olive oil, as needed
5 cloves Garlic, chopped
1/2 teaspoon Oregano
1/2 teaspoon Rubbed sage
1/2 teaspoon Dried basil
10 oz. Frozen artichoke hearts, thawed, cut in half
4 oz. Chopped black olives
A handful of organic sweet grape tomatoes, halved
A goodly splash of balsamic vinegar
1/4 cup Toasted pine nuts
Sea salt and fresh ground pepper, to taste
Feta Cheese for serving

Description

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