Campanelle with Tomato, Artichoke and Onion

My husband is working late tonight. Although I really dislike him working late, I do take it as an opportunity to cook things that appeal to me and not necessarily to him. It has been quite a while since I have cooked a vegetarian dish and tonight is the perfect night for it. I sure do love the combination of tomato and artichoke.

Ingredients:

• 8 oz Campanelle pasta, cooked
  
• 2 Roma tomatoes, diced
  
• 2 tbsp olive oil
• 1/4 c onion, minced
• 1 tsp dried basil
• 1 clove garlic, minced
• 1 (6 oz) jar artichoke hearts in oil marinade, drained and sliced
  
• 2 tbsp dry sherry
  
• 1/4 c grated asiago cheese
• Sugar, dash or to taste
  
• Sea salt, to taste
• Freshly ground black pepper, to taste
  
• Parmesan cheese

Directions:

• Heat oil in a skillet over medium heat.
  
• Add onion and garlic, cook until onion is soft.
• Add tomatoes, sherry, basil, salt, pepper and sugar. Reduce heat and simmer for 20 minutes, stirring occasionally.
  
• Add artichokes and cook for another 5 minutes.
  
• Add asiago cheese, stir until melted.
  
• Serve over Campanelle. Sprinkle with Parmesan.
  
• Enjoy!