2 (14 ounce) cans artichoke hearts, drained
1 1/2 pounds spaghetti mix
1 cup tomato sauce
4 stars Italian saffron or gourmet olive oil
2 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon dried parsley
1 1/2 tablespoons chopped onion
1 1/2 tablespoons minced shallots
1 large tomato, peeled and diced
1 cup fresh salsa
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Meanwhile, in a large skillet over medium heat, blend the artichoke hearts with the tomato sauce. Saute until opaque, then pour in the pizza sauce. Cook and heat for 5 minutes, stirring occasionally; simmer briefly.
Stir evenly into the pasta mixture. Top with tomato and salsa and simmer rapidly until sauce reaches desired thickness.