Maque Choux Pasta

• 1 (6 1/2 ounce) jar marinated artichoke hearts
• 1 cup diced onion
• 1/2 cup sliced celery
• 4 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• rotelle pasta, cooked according to package directions (1/2 lb)
• 1 tablespoon chopped fresh herb
• crushed red pepper flakes, salt and fresh Ground Pepper to taste
• parmesan cheese, wedge for grating

1. Drain liquid from artichoke hearts into a large skillet; coarsely chop artichokes and set aside.
2. Saute onion, celery and garlic in artichoke heart liquid over medium-high heat for 5 minutes; add tomatoes and their liquid, olives and reserved artichoke hearts. Cook for another 3 minutes or until most of the excess liquid has cooked off.
3. Stir in cooked noodles and fresh herbs; toss to coat. Season to taste with seasonings as desired. Serve with freshly grated Parmesan cheese.

onion, celery, garlic, tomatoes, rotelle pasta, fresh herb, red pepper, parmesan cheese

Taken from www.food.com/recipe/maque-choux-pasta-485925 (may not work)