10-12 ounces farfalle (bowtie) pasta cooked al dente, drained, kept warm
2 tablespoons extra-virgin olive oil
2 cloves garlic, pressed
2 cups ground tomatoes or canned plum tomatoes with juices
1 8-ounce package frozen artichoke hearts, thawed, cut in half
2 teaspoons dried oregano
2 teaspoons dried basil
1 cup roasted red bell peppers, cut into strips
1/4 cup grated Parmesan cheese
In a large sauté pan set over medium-high heat, heat the olive oil for 2 minutes. Add garlic and cook until it just begins to take on some color. Add tomatoes artichoke hearts, oregano and basil. Turn heat down to simmer. Simmer sauce for about 20 minutes to reduce. Add bell peppers. Add cooked pasta. Bring to a gentle simmer.
Divide among four heated pasta bowls. Sprinkle on some Parmesan. Serve at once.