Pasta Sauce Raphael
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | jars |
artichoke hearts
marinated |
*
|
| ¼ | cup |
olive oil
|
|
| 2 | cups |
onions
chopped |
|
| 2 | tablespoons |
garlic
minced |
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
basil
dried |
*
|
| 1 | tablespoon |
black pepper
coarsely ground |
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
red pepper flakes
|
*
|
| 1 | can |
italian plum (roma) tomatoes
with juice |
*
|
| ¾ | cup |
Parmesan cheese
fresh, grated |
|
| ¼ | cup |
italian parsley
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | jars |
artichoke hearts
marinated |
*
|
| 59 | ml |
olive oil
|
|
| 473 | ml |
onions
chopped |
|
| 3E+1 | ml |
garlic
minced |
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
basil
dried |
*
|
| 15 | ml |
black pepper
coarsely ground |
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
red pepper flakes
|
*
|
| 1 | can |
italian plum (roma) tomatoes
with juice |
*
|
| 177 | ml |
Parmesan cheese
fresh, grated |
|
| 59 | ml |
italian parsley
fresh, chopped |
|
Directions
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 marina Sauté 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.
