Pasta in tomato sauce "From the pantry supplies"

Ingredients:

• 225g pasta, cooked al dente and drained
• 1 can (410 g) of diced tomatoes with juice
• 1/3 cup chicken broth or white wine
• 2-3 tbsp. pesto sauce
• 1/2 diced red onion
• 2 tbsp. l. olive oil
• 1/3 cup coarsely chopped assorted pitted olives
• 1 can artichoke hearts, halved
• 2 crushed cloves of garlic
• Salt and ground black pepper
• 1/2 cup feta cheese, mashed with a fork
• 3 tablespoons toasted pine nuts without oil

Preparation:

1. Heat the olive oil in a skillet over medium heat, add the red onion, and sauté for a few minutes. Then add the chopped tomatoes, chicken broth, olives, artichoke hearts, and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
   
   Place the cooked pasta in the pan and toss with the sauce. Add the pesto sauce. Stir in the feta and sprinkle with pine nuts.