Artichoke Tomato Pasta

• 8 ounces uncooked spiral pasta
• 3/4 cup chopped onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper
• Dash ground cumin
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
• 4 tablespoons minced fresh parsley, divided
• 1/4 cup grated Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a
2. coated with cooking spray, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce, basil, oregano, pepper and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Stir in artichokes and 2 tablespoons parsley. Simmer, uncovered, 5 minutes longer. Drain pasta; toss with artichoke mixture. Sprinkle with Parmesan cheese and remaining parsley.

spiral pasta, onion, garlic, olive oil, italian stewed tomatoes, tomato sauce, basil, oregano, pepper, ground cumin, water, fresh parsley, parmesan cheese

Taken from www.tasteofhome.com/recipes/artichoke-tomato-pasta/ (may not work)