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All public Recipes -> Sauces & Seasonings -> Pasta Sauce Raphael

Pasta Sauce Raphael

By: Chris D.

Description:
Time:	50 min (15 min to prepare, 35 min to cook)
Meal type:	Sauces & Seasonings
Ethnicity:	Eastern European
Number of Servings:	4
Ingredients:
2 each (6 oz.) jars marinated artichoke hearts in oil 0.25 cup olive oil (note: you can easily get away w/ just 2 T. if you want it, to be a little less fattening) 2 cups chopped onions 2 tablespoon Minced garlic 0.5 teaspoon dried oregano 0.5 teaspoon dried basil 1 tablespoon coarsely ground black pepper (note: Whoa! This is a ton of pepper, unless you're really tough I'd recommend reducing it. I use 1 0.5 teaspoon salt, pinch of red pepper flakes 1 each (28 oz.) can plum tomatoes, with their juice 0.25 cup chopped Italian flat leaf parsley
Directions:
1. Drain the artichoke hearts reserving the marinade (you can leave the artichoke hearts whole or chop them if you prefer). 2. Heat the olive oil in a large saucepan. Add the onions, garlic, spices, and reserved marinade. Saute over medium-low heat until onions and garlic are soft and translucent, about 10 min. 3. Add the tomatoes and simmer for 30 min. 4. Add the artichoke hearts and parsley. Stir gently, and simmer for another 5 min. 6 portions, enough for 1 pound pasta (in my experience, it's a lot more than 6 portions and is plenty for more like 1-1/2 pounds pasta)
Notes:

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