Greek Pasta Salad

While reading some blog posts, I followed some links and ended up on Gonna Want Seconds.  When I saw this recipe, I knew I had to have it.  I put it on the menu plan for last week, but it got pushed back.  Since this past week was a busier week than most for me at work, I thought that this would be a perfect, quick meal to make when I got home.  It was fine for dinner, but I honestly thought it tasted better the next day for lunch after all the flavors had enough time to meld!

1 pound Farfalle Pasta
1 tablespoon Olive Oil
1 Red Onion, diced
6 Garlic Cloves, roughly chopped
1 (13.75 ounce) can Artichoke Hearts, drained
2 (14.5 ounce) cans Petite Diced Tomatoes
6 ounces Tomato Paste
6 ounces Water
1 tablespoon Dried Oregano
4 ounces Kalamata Olives, pitted
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 teaspoon Sugar
1 cup Feta, crumbled

Cook pasta according to package directions, then drain.  Meanwhile, add the olive oil to a large skillet.  Saute onion and garlic until they are soft.  Add the artichokes, tomatoes, tomato paste, water, oregano, olives, salt, pepper, and sugar.  Cook for 10 minutes.  Add the cooked and drained pasta to the sauce and toss to coat.  Sprinkle each portion with feta and serve.