Mediterranean Artichoke Pasta

I found this recipe on KraftFoods.com and thought I'd give it a try. It is a little different. If you aren't used to the flavor of artichokes {which we weren't} then the flavors may take you by surprise a little. Overall, we really liked it. It did make a lot for the two of us {by the time we had leftovers for the third time I was tired of it} but it was still yummy. I think it is best right after it's been cooked when it's nice and warm.

Mediterranean Artichoke Pasta

Ingredients:

• 8 oz. penne pasta, uncooked {as you can see from my pic, I used egg noodle pasta instead . . . and it still tasted great! ;) }
  
• 1 can (14-1/2 oz.) diced tomatoes, drained
  
• 1 can (14 oz.) artichoke hearts, drained, quartered {we didn't end up using the whole can - we were a little leary since we'd never used artichoke's in anything before - and I'm glad we didn't. It would have been over-kill for me. We also cut them up in smaller sections - but if you are a real artichoke lover, then don't change anything about this recipe!}
  
• 1 can (2-1/4 oz.) sliced pitted ripe olives, drained
  
• 1/4 cup olive oil
  
• 1/4 cup Shredded Parmesan Cheese
  

Directions:
Cook pasta in large saucepan as directed on package. Drain; return to saucepan.
Add remaining ingredients; mix lightly. Cook 5 min. or until heated through, stirring occasionally.