 |
|
Pasta Sauce
Serves six.
2 jars (6 oz each) marinated artichoke hearts in oil, chopped
1/4 cup olive oil or less
2 cups chopped onions
2 tablespoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon coarsely ground black pepper
1/2 teaspoon salt
pinch dried red pepper flakes
1 can (28 oz) plum tomatoes, with their juice
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh Italian (flat leaf) 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 the reserved artichoke
marinade. Saute over med-low heat until the onions and garlic are
soft and translucent (10 min). Add the tomatoes and simmer 30 min.
Add the artichoke hearts, Parmesan, and parsley. Stir. Simmer
another 5 min.
~
|
|
Sauce 14