I found this recipe the other day in one of my Taste of Home Simple and Delicious magazines (this is a really great cooking magazine) and decided to give it a try. It actually turned out pretty good. So here it is for any of you who want to try it.
Herbed Artichoke Cheese Tortellini
1 can Italian diced tomatoes
1 jar (6 1/2 oz) marinated artichoke hearts
1 package (9 oz) cheese tortellini
1 c chopped onion
1/4 c minced fresh parsley
1-2 T minced fresh basil
1 t minced garlic
1/4 t dried oregano
dash of crushed red pepper
1/4 c olive oil
1 can sliced black olives
1/4 t salt
Drain tomatoes, reserve 1/3 cup of juice; set aside. Drain artichokes, reserve 1/2 cup juice; chop and set aside.
Cook tortellini according to package directions. Meanwhile, saute onions, parsley, garlic, oregano and pepper flakes in oil for 4-5 minutes. Add tomatoes, tomatoe 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 olives, salt and artichokes; heat through. Sprinkle with parmesan cheese.