Herbed Artichoke Cheese Tortellini

Ingredients

• 2 (14 1/2 ounce) cans Italian-style diced tomatoes

• 2 (6 1/2 ounce) jars marinated quartered artichoke hearts

• 2 (9 ounce) packages refrigerated cheese tortellini
• 2 cups chopped onions
• 1/2 cup minced fresh parsley
• 2-4 tablespoons minced fresh basil
• 2 teaspoons minced garlic
• 1/2 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup olive oil

• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1/2 teaspoon salt
• 1/4 cup shredded parmesan cheese

Directions

1. 1

   Drain tomatoes, reserving 2/3 cup juice; set aside.

2. 2

   Drain artichokes, reserving 3/4 cup liquid; chop and set aside.

3. 3

   Cook tortellini according to package directions.

4. 4

   Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.

5. 5

   Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.

6. 6

   Drain tortellini; add to tomato mixture.

7. 7

   Stir in the olives, salt and reserved artichokes; heat through.

8. 8

   Sprinkle with cheese.