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