Making your own pasta sauce doesn’t have to be time-consuming. This recipe jazzes up diced tomatoes with garlic, crushed red pepper and artichokes for a super-easy, super-flavorful pantry meal.

8 oz. long fusilli, rotini or penne pasta
1 tablespoon olive oil
3 garlic cloves, minced
1/8 teaspoon crushed red pepper
1 (28-oz.) can diced tomatoes
1/2 teaspoon coarse salt
1 (14-oz.) can quartered artichoke hearts, drained
1/3 cup chopped fresh parsley
1/3 cup grated Parmesan cheese

1. Cook pasta according to package directions. Drain; return to pot.

2. Meanwhile, heat oil in large skillet over medium heat until hot. Cook and stir garlic and crushed red pepper 1 minute or until garlic is soft. Add tomatoes and salt. Increase heat to medium-high; boil gently 5 minutes or until sauce thickens slightly.  Stir in artichokes; cook 3 minutes or until hot. Stir in parsley and salt.

3. Toss pasta with sauce; sprinkle with cheese.

4 (1 3/4-cup) servings

PER SERVING: 390 calories, 7.5 g total fat (2.5 g saturated fat), 17 g protein, 65.5 g carbohydrate, 5 mg cholesterol, 1070 mg sodium, 9 g fiber