Recipe: Pasta Sauce Raphael (artichokes and tomatoes)

Pasta Sauce Raphael (artichokes and tomatoes)
Source: The New Basics Cookbook
Servings: 6

2 jars (6 oz each) marinated artichoke hearts in oil, drained (reserve marinade)
1/4 cup olive oil
2 cups onions, chopped
2 tablespoons garlic, minced
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) (about 3 1/2 cup) plum tomatoes with juice
3/4 cup Parmesan cheese, fresh grated
1/4 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. Saute 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.