Inspired by: Whole Living (Martha Stewart)
In a large pot, cook 12 ounces of spaghetti (you can even use whole wheat!) in boiling water according to package directions. Drain and set aside.
Meanwhile, in a large skillet, heat 1 tablespoon olive oil on medium high heat. Add 1/2 thinly sliced onion and 2 cloves minced garlic. Season with salt and pepper and cook for about 3 minutes until lightly browned. Add 1/2 cup white wine and cook until evaporated, about 2 minutes.
Stir in 1 can artichoke hearts (drained, and quartered) and cook until starting to brown about 3 minutes. Add 1/3 cup pitted sliced kalamata olives and 1/2 pint halved cherry tomatoes-cook for 2 minutes. Add pasta to the skillet. Stir in another 1/2 pint of cherry tomatoes, 1 tablespoon olive oil, 1/4 cup grated Parmesan cheese and 1/2 cup fresh basil leaves (torn).
Mix well and serve, top with more Parmesan.