1 box (16 oz.) mafalde [or linguine], cooked and drained
In 4-quart saucepot, heat Olive Oil over medium heat and cook onion, stirring occasionally, 4 minutes. Add garlic and cook 30 seconds. Stir in broth, salt and tomatoes, breaking up tomatoes with wooden spoon. Simmer, stirring occasionally, 15 minutes. Stir in artichoke hearts and olives and cook 5 minutes.
To serve, toss hot mafalde with artichoke sauce. Garnish, if desired, with chopped fresh parsley and serve with grated Parmesan cheese.