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Pasta Sauce Raphael




Source of Recipe


The Silver Palate Cookbook


List of Ingredients




12 oz marinated artichoke hearts
1/2 C best quality olive oil
2 C coarsely chopped yellow onion
4 cloves garlic, peeled & chopped finely
1/4 C dried basil (use 1 cup fresh if available)
1/2 T dried oregano
1/2 C finely chopped Italian parsley
1 small dried red pepper, finely crushed
3 T whole black peppercorns
3 large cans (28oz each) tomatoes, chopped after seeds and juice removed
1 t salt
1/4 C grated Romano cheese



Recipe



Drain artichokes and reserve marinade. Heat olive oil in a large pan, and saute onions, garlic, basil, oregano, parsley & red pepper over medium heat for 5 minutes. Crush the peppercorns and add to onion mixture. Add tomatoes to sauce and season with salt. Simmer uncovered over medium heat one hour. Add reserved artichoke marinade and simmer 30 minutes, stirring often. Add artichokes and simmer until sauce is rich and thick, another 20 minutes or so. Stir in the Romano cheese and serve.
Enough sauce for at least 4 pounds of pasta. They suggest serving this spicy tomato & artichoke sauce over tortellini, but I prefer to use linguine. Also good served cold.
(The original recipe (Silver Palate Cookbook) calls for 4 pounds tomatoes. It takes less time to prepare it with canned, and the quality is still fine.)