From While the Pasta Cooks.
This one’s been a family favorite for years and is (somewhat disturbingly) one of the few dishes I no longer consult a recipe for.
1 lb pasta (I prefer shells)
1 jar marinated artichoke hearts, diced into bite-size pieces
2 large tomatoes, diced
8 oz feta, crumbled
2 tbs extra virgin olive oil
1 tbs minced parsley
1 tbs minced basil
Cook the pasta. Add remaining ingredients, including the artichoke marinade.