1 6 1/2 oz. jar marinated artichoke hearts
1/2 lb. sliced mushrooms
1 (15-oz) can tomato sauce
1/2 cup white wine
1/4 cup black olives (I use Calamata)
2 tsp. each basil and oregano
1 tsp each instant minced onions, garlic powder, sugar
1/2 tsp. each fennel seed, salt
1/4 tsp. pepper
1 lb. spaghetti or other pasta

Drain marinade from artichoke hearts into a skillet. Coarsely chop artichokes. In skillet saut mushrooms in hot marinade. Add artichokes plus rest of ingredients except pasta. Simmer, uncovered, approximately 15 - 20 minutes.

Serve on top of cooked pasta.