Pasta Raphael

Name: Pasta Raphael
Ingredients: 2 large cans Italian plum tomatoes; 2 (6 oz.) jars marinated artichoke hearts; 1/2 c. olive oil; 1/2 tsp. red pepper flakes; 1/4 c. dried basil; 1 Tbsp. dried oregano; 2 Tbsp. dried parsley; salt and pepper to taste; 2 c. chopped yellow onion; 2 Tbsp. minced garlic; 1/2 c. grated Romano; 2 lb. cheese tortellini

12 ingredients

10 steps

Ingredients

2 large cans Italian plum tomatoes
2 (6 oz.) jars marinated artichoke hearts
1/2 c. olive oil
1/2 tsp. red pepper flakes
1/4 c. dried basil
1 Tbsp. dried oregano
2 Tbsp. dried parsley
salt and pepper to taste
2 c. chopped yellow onion
2 Tbsp. minced garlic
1/2 c. grated Romano
2 lb. cheese tortellini

Directions

1

Lightly drain tomatoes, reserve liquid.
2

Combine tomatoes and undrained artichokes in a large bowl.
3

Heat olive oil in a large saucepan.
4

Saute onions, garlic, basil, oregano, parsley and red pepper flakes over medium heat for 5 minutes or until onions are translucent.
5

Add tomato and artichoke mixture, season with salt and pepper.
6

Simmer, uncovered, over medium heat at least 1 hour (longer is better).
7

Break up tomatoes and artichokes as they cook. If sauce is too thick add reserved tomato liquid.
8

Before serving add Romano and stir until incorporated.
9

Serve hot or room temperature over tortellini.
10

Serves 6.