Herbed Artichoke Cheese Tortellini

This is another yummy tortellini dish.  It's pretty quick too. :)

Herbed Artichoke Cheese Tortellini

2 cans (14.5 oz each) Italian diced tomatoes, drained then pureed (not completely, but to a lightly chunky consistency)
1 (14.5 oz) can artichoke hearts, chopped to small pieces
1 (16 oz) pkg cheese tortellini
1/2 small onion, diced
2 tsp dried basil
1/2 tsp dried oregano
1/8 tsp crushed red pepper flakes
4 Tbsp olive oil
1(2 1/4 oz) can sliced olives, drained
1/2 tsp salt
shredded Parmesan cheese, to taste

Cook tortellini according to package directions.  Meanwhile, in a large skillet, saute the onions, basil, garlic, oregano, and pepper flakes in olive oil for 4-5 minutes until onions are tender.  Add tomatoes and salt; bring to a boil.  Reduce heat, stir in olives and artichokes.  Heat through.  Toss with tortellini and sprinkle with Parmesan cheese.