| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. | |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | Artichokes, 3 jars or cans (Marinated) | 3/4 | tablespoon | Olive Oil, Extra Virgin | 1/2 | large | Yellow Onions | 1 2/3 | clove | Garlic, Minced | 1/8 | teaspoon | Oregano, Dried | 1/2 | teaspoon | Basil, Dried | 2/3 | teaspoon | Black Pepper, Coarsely Ground | 2 1/8 | dash | Salt | 1/8 | dash | Crushed Red Pepper Flakes, Dried | 1/4 | medium | Whole Plum Tomatoes, 28oz Can with Juice | 3/4 | tablespoon | Parmesan, Freshly Grated | 1/2 | tablespoon | Parsley, Chopped Fresh Italian | 2 1/4 | ounces | Pasta Noodles (Thin Spaghetti or Linguini) |
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Steps
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Sequence
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Step
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| 1 | Drain jars/cans of artichoke hearts, saving the marinade. | 2 | Heat olive oil in large saucepan. | 3 | Add onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and the marinade saved from jars of artichoke hearts.
(((DO NOT ADD ARTICHOKE HEARTS UNTIL LATER!))) | 4 | Saute over medium heat for about 10 minutes. | 5 | Add the 28oz can of tomatoes and juice and simmer for another 30 minutes. (You should be preparing pasta water and cooking pasta at this point) | 6 | Add artichoke hearts and parsley and simmer additional 5 minutes. | 7 | Strain pasta and mix it with the sauce, stirring well. | 8 | Add parmesan to the mixture and stir - AND/OR - Garnish with parmesan. |
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