Herbed Artichoke Cheese Tortellini

• 2 (14 1/2 ounce) cans Italian-style diced tomatoes
• 2 (6 1/2 ounce) jars marinated quartered artichoke hearts
• 2 (9 ounce) packages refrigerated cheese tortellini
• 2 cups chopped onions
• 1/2 cup minced fresh parsley
• 2 -4 tablespoons minced fresh basil
• 2 teaspoons minced garlic
• 1/2 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup olive oil
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1/2 teaspoon salt
• 1/4 cup shredded parmesan cheese

1. Drain tomatoes, reserving 2/3 cup juice; set aside.
2. Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
3. Cook tortellini according to package directions.
4. Meanwhile, in a large skillet, saute 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 juice and artichoke liquid.
5. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
6. Drain tortellini; add to tomato mixture.
7. Stir in the olives, salt and reserved artichokes; heat through.
8. Sprinkle with cheese.

italianstyle, refrigerated cheese, onions, fresh parsley, garlic, oregano, red pepper, olive oil, olives, salt, parmesan cheese

Taken from www.food.com/recipe/herbed-artichoke-cheese-tortellini-395861 (may not work)