1 (16 oz.) can artichoke hearts in water
4 oz. prosciutto, chopped
1/2 c. imported black olives, pitted
1 (30 oz.) jar spaghetti sauce
1 lb. pasta shells, cooked and drained
Parmesan cheese, grated

Cut artichoke hearts into quarters. Combine with prosciutto, olives and spaghetti sauce in a medium saucepan and simmer 10 minutes. Toss with cooked pasta. Sprinkle grated Parmesan cheese on individual servings. Makes 4 to 6 servings.