Artichoke Pasta - cooking recipe

Ingredients

nonstick cooking spray
3 (14 1/2 ounce) cans diced tomatoes with basil, oregano, and garlic
2 (14 ounce) cans artichoke hearts, drained and quartered
6 garlic cloves, minced
1/2 cup whipping cream
12 ounces dried linguine, fettucine or 12 ounces other favorite pasta
1/2 cup pimento stuffed olives, and (optional) or pitted ripe olives (optional)
1/2 cup feta cheese (optional) or 1/2 cup finely shredded parmesan cheese (optional)

Preparation

Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray.
Drain two of the cans of diced tomatoes (do not drain remaining can).
In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Stir in whipping cream; let stand about 5 minutes to heat through
Meanwhile, cook pasta according to package directions; drain.
Serve sauce over hot cooked pasta.
If desired, top with olives and/or cheese.