herbed artichoke cheese tortellini

Ingredients

         2 cans (14-1/2 ounces each) Italian diced tomatoes

         2 jars (6-1/2 ounces each) marinated quartered artichoke hearts

         2 packages (9 ounces each) refrigerated cheese tortellini

         2 cups chopped onions

         3 tsp dried parsley

         2 to 4 tablespoons minced fresh or 2 to 4 teaspoons dried basil

         2 teaspoons minced garlic

         1/2 teaspoon dried oregano

         1/8 teaspoon crushed red pepper flakes

         1/4 cup olive oil

         1/2 teaspoon salt

         Parmesan cheese

Directions

         Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes, reserving 3/4 cup liquid; chop and set aside.

         Cook tortellini according to package directions. 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.

         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 salt and reserved artichokes; heat through. Sprinkle with cheese. Yield: 8 servings.

{adapted from a tasteofhome.com recipe}