PENNE RAPHAEL (for six, enough for 1 pound of pasta)

2 jars (6 ounces each) marinated artichoke hearts in oil

¼ cup olive oil

2 cups chopped onion

2 tablespoons minced garlic

½ teaspoon dried oregano

½ teaspoon dried basil

1 tablespoon coarsely ground black pepper

½ teaspoon salt

pinch of dried red pepper flakes

1 (28 ounce) can plum tomatoes, with their juice

¼ cup freshly grated Parmesan cheese

¼ cup chopped, fresh Italian (flat leaf) parsley


1.   Drain the artichoke hearts, reserving the marinade.

2.   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, about 10 minutes.

3.   Add the tomatoes and simmer for 30 minutes.

4.   Add the artichoke hearts, Parmesan and parsley.   Stir gently and simmer another 5 minutes.

from Julee Rosso and Sheila Lukins, The New Basics Cookbook

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