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6 portions; enough for 1 lb. pasta. Especially good with tortellini.
2 jars (6 ounces each) marinated artichoke hearts in oil*
1/4 cup olive oil
2 cups chopped onions
2 tbs minced garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tbs. coarsely ground black pepper
1/2 tsp. salt
Pinch of dried red pepper flakes
1 can (28 ounces) plum tomatoes, with their juice
1/4 cup freshly grated Parmesano Reggiano cheese
1/4 cup chopped fresh Italian (flat-leaf) parsley
1. Drain the artichoke hearts, reserving the marinade.
2. Heat the olive oil in a large saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade.
3. Sauté 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. Stir gently, and simmer another 5 minutes.
* Canned artichoke hearts (or frozen) may be substituted. Increase olive oil to 1/2 cup and add 2 tbs red wine vinegar. Increase oregano, basil, and salt to 1 tsp.. One tsp. pepper seems adequate.
This is good served on fresh tortellini, and especially pretty if served on a mixture of plain and spinach tortellini. The sauce freezes well, so it is a good one to make up ahead and freeze for unexpected company or nights when you don't want to cook.
From The Silver Palate Cookbook
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