6 portions; enough for 1 lb. pasta. Especially good with tortellini.
2 jars (6 ounces each) marinated artichoke hearts in oil*
1/4 cup olive oil
2 cups chopped onions
2 tbsp minced garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tbsp. coarsely ground black pepper
1/2 tsp. salt
Pinch of dried red pepper flakes
1 can (28 ounces) plum tomatoes, with their juice
1/4 cup freshly grated Parmigiana Reggiano cheese
1/4 cup chopped fresh Italian (flat-leaf) parsley
Canned artichoke hearts (or frozen) may be substituted. Increase olive oil to 1/2 cup and add 2 tbsp red wine vinegar. Increase oregano, basil, and salt to 1 tsp.. One tsp. pepper seems adequate.
This is good served on fresh tortellini, and especially pretty if served on a mixture of plain and spinach tortellini. The sauce freezes well, so it is a good one to make up ahead and freeze for unexpected company or nights when you don't want to cook.
From "The Silver Palate Cookbook"
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