I found this recipe in the May 2013 issue of Better Homes and Gardens. Turned out I had all the ingredients to make it on hand except for fresh basil. I substituted spinach and added black olives for color and flavor. It went together quickly and tasted amazing.
Artichoke & Tomato Pasta
8 ounces spaghetti
1/4 cup grated Parmesan cheese
1/2 cup chopped sweet onion
1/4 cup olive oil
2 cloves garlic, minced
1-28 ounce can crushed or diced tomatoes
1-6 ounce jar marinated artichoke hearts, drained and coarsely chopped
1 small can sliced black olives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Small fresh basil leaves (I substituted a handful of baby spinach leaves)
Additional grated Parmesan cheese
1. In a Dutch oven cook pasta according to package directions. Drain; reserve 1/4 cup pasta water. Return pasta to the pot. Add 1/4 cup Parmesan cheese; toss to combine. Add enough of the reserved pasta water that pasta is evenly coated with cheese.
2. Meanwhile, in a large saucepan cook onion in hot oil over medium heat until tender, about 5 minutes. Add garlic; cook 30 seconds more. Add undrained tomatoes, artichoke hearts, black olives, salt and pepper. Cook and stir until slightly thickened. Mash slightly with a wooden spoon. Add fresh spinach and stir until spinach wilts.
3. To serve, top pasta with tomato mixture. Sprinkle with additional grated Parmesan cheese.