Pasta with Artichokes and Olives

4 oz. pancetta (lightly smoked bacon), diced
3 cloves garlic, minced
2 15-oz. cans of diced tomatoes with oil, garlic and onions, undrained
1 14-oz. c. artichoke hearts, drained and quartered
½ c. dry white wine
1 2-oz. can sliced ripe olives, drained
2 T. chopped fresh rosemary, (use sprigs for garnish)
1/4 t. crushed red pepper
1/4 c. chopped fresh Italian parsley
1 lb. linguine pasta
In a large skillet over medium heat cook the pancetta til browned, about 6 minutes. 
Add the garlic and cook for a minute. 
Add the undrained tomatoes, artichoke hearts, wine, olives, rosemary and red pepper. 
Simmer over medium-low heat, stirring occasionally for 10 minutes or so. 
Stir in parsley.

Meanwhile in a large pot of boiling salted water, cook the pasta til al dente. 
Drain well and toss with the sauce. 
Season to taste with salt and pepper, garish with rosemary sprigs.