Ingredients:

For each serving:

• 2 to 3 italian plum tomatoes cut into bite sized pieces
• 3 to 4 fresh mushrooms, sliced
• 3 artichoke hearts, canned or frozen, cut bite sized
• 6 fresh basil leaves thinly sliced
• 1/4 tsp each of thyme and oregano
• 1 clove garlic finely chopped
• 1 TB olive oil
• 1/4 cup tomato sauce
• 1/4 cup parmesean cheese, grated
• 2 tsp toasted pine nuts
• 1/4 lb dry fettucine or 2 oz fresh
• S & P to taste

Recipe:

1. Start pot of water for pasta
2. Cook tomato and herbs  and S&P over moderate heat for 20 minutes.
3. In a skillet heat olive oil and garlic, then add mushrooms and artichokes. Cook until artichokes are warm. Add to tomato and herbs. Add parsley
4. Drop fettucini into boiling salted water and cook until al dente. Drain well and return to the pot. Add enough canned tomato sauce to moisten. Add 1/2 of the parmesean. Toss to mix well
5. Put fettucine onto plate. Top with the vegetable mixture. Sprinkle with pine nuts and the remaining cheese