1 (6 oz.) jar marinated artichoke hearts
1 1/2 c. chopped green onions
1/3 c. chopped parsley (fresh)
1 tbsp. basil or 1/4 c. fresh basil
1 tbsp. oregano or 1/4 c. fresh oregano
1 tbsp. minced garlic
1/2 tsp. crushed red pepper flakes
1 (14.5 oz.) can tomatoes, drained
1/2 tsp. sugar
1 (7 oz.) pkg. tortellini, cooked

In large skillet, heat marinade from artichoke hearts. Saute onions, parsley, basil, garlic, oregano, and pepper in marinade. Stir in tomatoes. Simmer over low heat, uncovered, 20 minutes. Stir in artichoke hearts (chopped). Heat thoroughly and serve over tortellini. Makes 4 cups sauce.