1 (16 oz.) pkg. rigatoni pasta
1 (6 oz.) jar marinated artichokes, drained
1/4 c. olive oil
4 cloves garlic, minced
2 (14 1/2 oz. each) cans Hunt's whole tomatoes, drained and chopped
2 tbsp. chopped fresh parsley
Pinch hot pepper flakes
Grate Parmesan cheese
Freshly ground black pepper

Cook pasta according to directions. Meanwhile, slice artichokes thinly. In large saucepan, heat oil and saute garlic 2 minutes. Add artichoke hearts, parsley, tomatoes and pepper flakes. Cook 20 minutes, stirring occasionally. Drain rigatoni and place in serving dish. Top pasta with sauce and sprinkle with cheese and black pepper. Serves 4 to 6.