Artichoke and Olive Pasta

Here is another recipe from my ward newsletter.

8 oz very thin pasta, cooked and drained

Sauce

1TB olive oil
1 can (13.5 oz) artichoke hearts, drained
2 cloves garlic, minced
1.5 tsp italian seasoning blend
2 cans (14.5 oz) italian style stewed tomatoes
1 can sliced black olives

Chop artichokes and saute in oil. Add garlic and seasoning. Add tomatoes and simmer 5 minutes. Add olives and serve over pasta.