Ingredients
8 ounces uncooked spiral pasta3/4 cup chopped onion1 garlic clove, minced1 tablespoon olive oil1 can (14-1/2 ounces) Italian stewed tomatoes, cut up1 can (8 ounces) tomato sauce1/2 teaspoon dried basil1/2 teaspoon dried oregano1/8 teaspoon pepperDash ground cumin1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped4 tablespoons minced fresh parsley, divided1/4 cup grated Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet 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.
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.
