Ingredients:

1 small onion, chopped
2 Tbsps olive oil
garlic clove, minced
2 lbs plum tomatoes, seeded and diced
9 oz frozen artichoke hearts, thawed and drained
1 1/4 tsps dried basil leaves
1/3 cup dry white wine
3/4 tsp salt
1/8 tsp ground black pepper
16 oz San Giorgio®® Capellini
1/4 cup pitted ripe olives, sliced
4 oz shredded Provolone cheese

Cooking Directions:

1.  Sauté onion in hot oil for about 5 minutes, add minced garlic and sauté for about 30 seconds (do not burn garlic).

2.  Add tomatoes, artichokes, basil, wine, salt and pepper; bring to a boil. Reduce heat, simmer uncovered 10 minutes.

3.  Meanwhile, prepare pasta according to package directions.

4.  Stir olives into sauce mixture. Pour sauce over hot pasta and toss. Serve with cheese.