Rigatoni With Feta, Tomatoes, Artichokes And Kalamata Olives - cooking recipe

Ingredients

8 ounces rigatoni pasta, any pasta will do, cook according to package directions, allow time for this
2 teaspoons olive oil
1 teaspoon dried oregano
2 garlic cloves, minced
1/4 cup green onion, sliced
15 ounces diced canned tomatoes, with juices
1/4 cup fresh flat leaf parsley, chopped, divided
2 tablespoons lemon juice
7 ounces marinated artichoke hearts, slightly drained
4 ounces kalamata olives, halved, add more to your liking
1 cup feta cheese, crumbled, divided, can use less

Preparation

Heat a large pot of water for boiling pasta, add salt as desired. Cook Rigatoni to package instructions. (may take up to 13 minutes) Drain.
In the mean time.
Heat oil in a large nonstick skillet over medium high heat.
Add garlic, green onions & oregano; sautee 60 seconds or longer until green onions, soften slightly. Careful not to burn the garlic.
Add tomato, artichoke hearts, 1/2 of parsley, and lemon juice; Stir to combine, simmer until heated through. About 5-7 minutes. Add Kalamata olives, toss to coat and warm through. Can simmer longer until tomatoes are tender. NOTE: Do not add the kalamata olives too soon, the heat tends to make them taste off, to me.
Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
Top with remaining 1/4 cup cheese, if desired and parsley.
Serve immediately.