Pasta Sauce Raphael

• 2 jars artichoke hearts marinated
• 1/4 cup olive oil
• 2 cups onions chopped
• 2 tablespoons garlic minced
• 1/2 teaspoon oregano dried
• 1/2 teaspoon basil dried
• 1 tablespoon black pepper coarsely ground
• 1/2 teaspoon salt
• 1 pinch red pepper flakes
• 1 can italian plum (roma) tomatoes with juice
• 3/4 cup parmesan, parmigiano-reggiano cheese, grated fresh, grated
• 1/4 cup italian parsley fresh, chopped

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

olive oil, onions, garlic, oregano, basil, black pepper, salt, red pepper, italian plum, parmesan, italian parsley

Taken from recipeland.com/recipe/v/pasta-sauce-raphael-33987 (may not work)