Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   1      cup           sliced green onions
     3/4  teaspoon      dried whole oregano
     1/4  teaspoon      salt
     1/8  teaspoon      crushed red pepper
     1/8  teaspoon      black pepper
   1      clove         garlic -- minced
  29      ounces        no-salt-added whole tomatoes -- (2 cans)
                        undrained and chopped
  15      ounces        black beans -- (1 can) drained
   4      cups          hot cooked radiatore
                        (short -- fat, rippled pasta)
                        cooked without salt or fat
  14      ounces        artichoke hearts -- (1 can)
                        drained and quartered

Preparation:

Heat oil in a large nonstick skillet over medium heat. Add green onions, and sauté‚6 minutes. Add oregano and next 5 ingredients; cover and simmer 10 minutes. Add beans; cover and simmer an additional 5 minutes. Combine bean mixture, hot cooked pasta, and artichoke hearts in a large bowl, and toss well. Yield: 6 servings (serving size: 1-1/2 cups).