For some reason this program won't let me say this recipe takes 1/2 lb rotelle pasta. This recipe came from Michelle Ramirez, or glitzypursegirl on Twitter - I however got it from the Raley's Recipe Rag
Drain liquid from artichoke hearts into a large skillet; coarsely chop artichokes and set aside.
Sauté onion, celery and garlic in artichoke heart liquid over medium-high heat for 5 minutes; add tomatoes and their liquid, olives and reserved artichoke hearts. Cook for another 3 minutes or until most of the excess liquid has cooked off.
Stir in cooked noodles and fresh herbs; toss to coat. Season to taste with seasonings as desired. Serve with freshly grated Parmesan cheese.