Herbed artichoke cheese tortellini

By claudiag

Ingredients

• 1 can italian diced tomatoes
• 1 jar(6 1/2oz) marinated quarted artichoke hearts
• 1 package refrigerated cheese tortellini
• 1/2 C onions
• 1/4 C minced fresh parsley
• 2 t dried basil
• 2 t minced garlic
• 1 t dried oregano
• 1/4 C olive oil
• 1 can sliced olives
• salt
• 1/4 C grated parmesan cheese

Preparation

Step 1

Drain tomatoes, reserving 2/3 cup juice. Drain artichokes, reserving 3/4 cup liquid, chop and set aside.
Cook tortellini. Meanwhile saute parsley, basil, garlic, oregano and onion in oil 4 to 5 minutes. Add the reserved tomatoes, tomato juice and artichoke liquid. Bring to a boil. Reduce heat and simmer uncovered for 10-12 minutes or until slightly thickened. Drain tortellini and add to tomato mixture. Stir in olives salt and artichokes. Sprinkle with parmesan cheese.