Pasta Sauce Raphael

• 2 jars 6 oz. each marinated artichoke hearts
• 1/4 c. olive oil
• 2 c. chopped onions
• 2 Tbsp. minced garlic
• 1/2 tsp. dried oregano
• 1/2 tsp. basil
• 1 tsp. coarsely ground black pepper
• 1/2 tsp. salt
• pinch of dried red pepper flakes
• 1 28 oz. can plum tomatoes with juice
• 1/4 c. freshly grated Parmesan cheese
• 1/4 c. fresh chopped Italian parsley

1. Drain the artichoke hearts, reserving the marinade.
2. Heat the olive oil in a large saucepan.
3. Add the onions, garlic, basil, black pepper, salt, red pepper flakes and reserved artichoke marinade.
4. Saute over medium to low heat until the onion and garlic are soft and translucent, 10 minutes.
5. Add the tomatoes and simmer for 30 minutes.
6. Add the artichoke hearts, Parmesan and parsley. Stir gently and simmer another 5 minutes.
7. Serves 6.

hearts, olive oil, onions, garlic, oregano, basil, ground black pepper, salt, red pepper, tomatoes, freshly grated parmesan cheese, italian parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99789 (may not work)