1 lb dried linguine
6 cups vegetable or chicken broth
1 small red onion, thinly sliced
1 teaspoon dried thyme
1 teaspoon dried oregano
3 cloves garlic, minced
1 cup pitted black olives, halved
1 (15 oz) can fire roasted tomatoes
1 (15 oz) can artichoke hearts, drained
1/2 cup feta, crumbled
Kosher salt and freshly ground black pepper, to taste
Add linguine, broth, onion, oregano, thyme, garlic, olives, tomatoes, and artichoke hearts to a large pot. Season with salt and pepper and place over high heat and bring to a simmer.
Reduce heat to medium-low and simmer uncovered until pasta is al dente and most of the liquid has absorbed, about 10-12 minutes.
Stir in feta and season to taste with additional salt and pepper, if needed. Serve and enjoy!