1 jar marinated artichoke hearts
1/2 c. finely chopped onion
1 clove finely chopped garlic or 1/4 tsp. bottled chopped garlic
2 c. fresh tomatoes, diced
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. dry basil or 1 tbsp. finely chopped fresh basil
1/2 lb. egg or spinach noodles or linguine
1/3 c. Parmesan cheese
1/4 c. liquid butter or soft butter

Drain liquid from artichokes into a 9 or 10 inch skillet. Add onion and garlic; simmer on low flame until softened. Add tomatoes, Italian seasoning, salt, and basil. Cover and simmer 10 minutes. Uncover and cook until sauce thickens slightly, about 10 minutes more. Add artichokes, cut up, and simmer a minute. While that is simmering, cook noodles in boiling, salted water until just tender. Drain and toss with cheese and butter. Serve with artichoke sauce and sprinkle with more cheese and fresh scallions, if desired. Serves 4.