Artichoke & Tomato Pasta

1 box fusilli or rotini pasta
1 jar (6 oz) marinated artichoke hearts, drained and liquid reserved
2 Tbs dried minced onion
2 cloves garlic, minced
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 tsp dried basil leaves
1/4 tsp dried oregano leaves
1/4 tsp salt
1/8 tsp pepper
dash of ground cumin
1/4 cup chopped fresh parsley
2 Tbs pine nuts, toasted
2 Tbs grated Parmesan cheese

1) Cook and drain pasta as directed on package.
2) While pasta is cooking, heat artichoke liquid to boiling in 3-qt saucepan over medium heat. Cook onions and garlic for one minute. Stir in tomatoes, tomato sauce, basil, oregano, salt, pepper and cumin; reduce heat. Cover and simmer 15 minutes.
3) Stir in artichoke hearts. Simmer uncovered 5 minutes. Serve over pasta. Sprinkle with remaining ingredients.

Review: Oops, I accidentally used tomato paste. Therefore, the sauce was much thicker than it should have been. However, it was still really yummy and easy to make. I'll definitely try this again, but with tomato sauce!