Maque Choux Pasta - cooking recipe

Ingredients

1 (6 1/2 ounce) jar marinated artichoke hearts
1 cup diced onion
1/2 cup sliced celery
4 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
rotelle pasta, cooked according to package directions (1/2 lb)
1 tablespoon chopped fresh herb
crushed red pepper flakes, salt and fresh Ground Pepper to taste
parmesan cheese, wedge for grating

Preparation

Drain liquid from artichoke hearts into a large skillet; coarsely chop artichokes and set aside.
Saute onion, celery and garlic in artichoke heart liquid over medium-high heat for 5 minutes; add tomatoes and their liquid, olives and reserved artichoke hearts. Cook for another 3 minutes or until most of the excess liquid has cooked off.
Stir in cooked noodles and fresh herbs; toss to coat. Season to taste with seasonings as desired. Serve with freshly grated Parmesan cheese.