New Basics
We like this over tortellini but works with any kind of pasta.
- 2 jars (6 oz. each) marinated artichoke hearts in oil
- ¼ cup olive oil
- 2 cups chopped onions
- 2 T. minced garlic
- ½ t. dried oregano
- ½ t. dried basil
- 1 T. coarsely ground pepper
- ½ t. salt
- Pinch of dried pepper flakes
- 1 can (28 oz.) plum tomatoes, with their juice
- ¼ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh Italian parsley
Drain the artichoke hearts, reserving the marinade
Heat the olive oil in a large saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade. Sauté over medium-low heat until the onions and garlic are soft and translucent, 10 minutes.
Add the tomatoes and simmer for 30 minutes
Add the artichoke hearts, Parmesan, and parsley. Stir gently, and simmer another 5 minutes
6 portions; enough for 1 lb. pasta
Eat On Edgecliff 