Penne with Tomatoes, Pesto and Artichokes

• 1 6- to 7-ounce jar marinated artichoke hearts, drained,3 tablespoons oil reserved
• 1 large onion, chopped
• 3 large garlic cloves, chopped
• 1 28-ounce can diced tomatoes in juice
• 1/2 cup purchased pesto
• 12 ounces penne pasta, freshly cooked
• 1/3 cup grated Parmesan cheese
• Additional grated Parmesan cheese

1. Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat.
2. Add onion and garlic and saute until onion is tender, about 7 minutes.
3. Add tomatoes with their juices and artichokes.
4. Simmer until sauce thickens slightly, about 8 minutes.
5. Add pesto; simmer 1 minute longer.
6. Mix in pasta and 1/3 cup cheese.
7. Season pasta with salt and pepper.Transfer pasta to large bowl.
8. Serve, passing additional Parmesan separately.

oil reserved, onion, garlic, tomatoes, purchased pesto, penne pasta, parmesan cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/penne-with-tomatoes-pesto-and-artichokes-5454 (may not work)