Herbed Artichoke Cheese Tortellini

Ingredients:
2 cans (14.5 oz each) Italian diced tomatoes
2 jars (6.5 oz each) marinated quartered artichoke hearts
2 packages (9 oz each) refrigerated cheese tortellini
2 cups chopped onion
½ cup minced fresh parsley
2 to 4 Tbsp minced fresh or 2 to 4 tsp. dried basil
2 tsp. minced garlic
½ tsp. dried oregano
1/8 tsp. crushed red pepper flakes
1 can (2.25 oz) sliced ripe olives, drained
½ tsp. salt
¼ cup grated Parmesan cheese

Directions:
*Drain tomatoes, reserving 2/3 cup juice; set aside.
*Drain artichokes, reserving ¾ cup liquid; chop and set aside.
*Cook tortellini according to package directions.
*Meanwhile, in a large skillet, sauté 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.
*Bring to a boil.
*Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
*Drain tortellini; add to tomato mixture.
*Stir in the olives, salt and reserved artichokes; heat through.
*Sprinkle with Parmesan cheese.

Serves: 8
Source: "Simple & Delicious" magazine
Submitted by: Carma Chisam

*Personal Notes: This recipe is great for coffees, book club meetings, showers, etc. It is super easy to make and is always a hit.