03-08-2005, 01:56 PM
2 jars marinated artichoke hearts
1/2 cup olive oil
2 cups chopped onions
2 tablespoons minced garlic
1/2 teaspoon oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1 teaspoon granulated sugar
1 tablespoon black pepper
Dried red pepper flakes (pinch)
1 (28 ounce) can plum tomatoes
1/4 cup grated parmesan cheese
1/4 cup chopped parsley
1 pound pasta of choice
1/2 cup sherry or red wine (optional)
In medium pot, heat olive oil then add onions and garlic.
Sauté until onions and garlic take on a little color.
Add wine, if desired. Add oregano, basil, salt, sugar, black pepper and dried red pepper flakes. Mix.
Add tomatoes and artichoke hearts. Simmer on low for about 2 hours.
Prepare pasta according to package directions.
Garnish with parmesan cheese and parsley.
1/2 cup olive oil
2 cups chopped onions
2 tablespoons minced garlic
1/2 teaspoon oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1 teaspoon granulated sugar
1 tablespoon black pepper
Dried red pepper flakes (pinch)
1 (28 ounce) can plum tomatoes
1/4 cup grated parmesan cheese
1/4 cup chopped parsley
1 pound pasta of choice
1/2 cup sherry or red wine (optional)
In medium pot, heat olive oil then add onions and garlic.
Sauté until onions and garlic take on a little color.
Add wine, if desired. Add oregano, basil, salt, sugar, black pepper and dried red pepper flakes. Mix.
Add tomatoes and artichoke hearts. Simmer on low for about 2 hours.
Prepare pasta according to package directions.
Garnish with parmesan cheese and parsley.