Herbed Artichoke Cheese Tortellini - cooking recipe

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

Preparation

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 olives, salt and reserved artichokes; heat through.
Sprinkle with cheese.