Herbed Artichoke cheese tortellini

By brider

Ingredients

• 2 cans italina dices tomatoes
• 2 jars marinated quartered artichoke heats
• 2 packages refrigerated cheese tortellini
• 2 cups chopped onions
• 1/2 cup minced fresh parsley
• 2 to 4 tablespoons minced fresh or 2 to 4 tablespoons dries basil
• 2 teaspoons minced garlic
• 1/2 teaspoon dried oregano
• 1/8 teaspoons crushed red pepper flakes
• 1/2 cup olive oil
• 1 can sliced ripe olives, drained.
• 1/2 teaspoon slat
• 1/4 cup shredded parmesan cheese

Preparation

Step 1

Drain tomatoes, reserving 2/3 cup juice, set aside. Drain artichokes, reserving ¾ cups liquid; chop and set aside. Cook tortellini according to package directions. Meanwhile in a large skillet, sauté 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 juices and artichoke liquid. Bring to a boil. Reduce heat; simmer, uncovered for 10 to 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.