Pasta Raphael

• 2 large cans Italian plum tomatoes
• 2 (6 oz.) jars marinated artichoke hearts
• 1/2 c. olive oil
• 1/2 tsp. red pepper flakes
• 1/4 c. dried basil
• 1 Tbsp. dried oregano
• 2 Tbsp. dried parsley
• salt and pepper to taste
• 2 c. chopped yellow onion
• 2 Tbsp. minced garlic
• 1/2 c. grated Romano
• 2 lb. cheese tortellini

1. Lightly drain tomatoes, reserve liquid.
2. Combine tomatoes and undrained artichokes in a large bowl.
3. Heat olive oil in a large saucepan.
4. Saute onions, garlic, basil, oregano, parsley and red pepper flakes over medium heat for 5 minutes or until onions are translucent.
5. Add tomato and artichoke mixture, season with salt and pepper.
6. Simmer, uncovered, over medium heat at least 1 hour (longer is better).
7. Break up tomatoes and artichokes as they cook. If sauce is too thick add reserved tomato liquid.
8. Before serving add Romano and stir until incorporated.
9. Serve hot or room temperature over tortellini.
10. Serves 6.

italian plum tomatoes, olive oil, red pepper, basil, oregano, parsley, salt, yellow onion, garlic, romano, cheese tortellini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946557 (may not work)