Artichoke And Olive Pasta

16 oz pkg GRANDMA’S Frozen Wide Egg Noodles

1 Tbs olive oil

2 tsp bottled minced garlic

1 (13.75 ounce) can artichoke hearts in brine, not marinated

1 1/2 tsp dried Italian seasoning blend

1 can (14.5 ounces) Italian style stewed tomatoes

1 can (10 ounce) tomatoes and green chilies, any heat you prefer

1 can (2 to 10 ounces) black olives

Start preparing pasta according to package directions.

Meanwhile, heat oil in large skillet, drain artichoke and add to skillet with garlic and Italian seasoning.

Add both tomatoes and boil about 5 minutes.

Stir in olives. Drain pasta and put into large pasta bowl and top with artichoke and olive mixture. You can always top with freshly grated parmesan, romano or asiago cheese.