1 (6 1/2 oz.) jar marinated artichoke hearts
1/2 lb. mushrooms, sliced
1 (15 oz.) can Hunt's tomato sauce
1/2 c. dry white wine, optional
1 (2 1/4 oz.) can sliced ripe black olives, drained
2 tsp. each basil & oregano
1 tsp. each instant minced onion, garlic powder & sugar
1/2 tsp. each fennel seed & salt
1/4 tsp. pepper
1 lb. spaghetti, cooked & drained
Grated Parmesan cheese

In large skillet, drain marinade from artichoke hearts; coarsely chop artichokes and set aside.