Herbed Artichoke And Tomato Sauce With Rotini

• 2 tsp olive oil
• 1 None medium Spanish onion, chopped finely
• 2 cloves garlic, minced
• 3 (15 oz) cans crushed tomatoes
• 1 tbsp coarsely chopped fresh oregano leaves
• 1 tbsp coarsely chopped fresh basil leaves
• 13.5 oz large rotini (spiral) pasta
• 1 (13.5 oz) can artichoke hearts, drained, quartered
• 1/3 cup finely grated Parmesan cheese

1. Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes and bring to a boil. Reduce heat and add oregano and basil. Simmer for 10 mins, or until sauce reduces by 1/3.
2. Meanwhile, cook pasta in boiling salted water until al dente. Drain.
3. Transfer pasta, artichokes and 1/2 the cheese to tomato sauce and toss gently to combine. Serve sprinkled with remaining cheese.

olive oil, spanish onion, garlic, tomatoes, oregano, fresh basil, rotini, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/37060 (may not work)