-
1
Bring a large pot of water to a full boil and add the pasta and 1 tbs.
-
2
coarse salt.
-
3
Cook until just tender, about 10 minutes.
-
4
Drain and reserve While pasta is cooking, cook bacon until browned and crisp about 5 min.
-
5
and drain bacon on paper towel to help reduce the grease.
-
6
When cool, crumble into small pieces Add the sliced onion to the bacon drippings in the pan and cook over med heat stirring often until wilted, about 3 min.
-
7
Add the artichokes and cook, stirring occasionally, until the vegetables are tender and lightly browned on the edges, about another 4 min.
-
8
Pour in the broth.
-
9
Increase the heat to high and bring to a boil, scraping up all the browned bits in the pan.
-
10
Boil for 30 seconds to reduce the liquid slightly.
-
11
Reduce the heat to med.
-
12
and add the drained pasta, olives, and red pepper.
-
13
Toss until well blended and warmed.
-
14
Remove the pan from the heat.
-
15
Add the feta and salt and pepper to taste and stir a couple of times.
-
16
Cover and set aside, stirring occasionally, until the cheese melts a bit but not completely and the pasta is coated in creamy, clingy sauce, about 2 min.
-
17
Taste and adjust the seasonings.
-
18
Serve immediately with crumble bacon and chopped parsley.
