Yield: 4 Servings
|¼ cup||Olive oil|
|1 large||Onion; coarsely chopped|
|2||Cloves garlic; crushed|
|1 tablespoon||Dried basil|
|2 tablespoons||Chopped fresh parsley|
|1||Pinches cayenne pepper|
|1 teaspoon||Dried oregano|
|2 cans||Italian tomatoes; juice reserved, (28oz each)|
|3 cups||Lumache; pipe rigate, or other multi-surfaced pasta, (10 ounces)|
|14 ounces||Canned artichoke hearts; juice reserved|
|3 tablespoons||Grated Pecorino cheese|
Heat oil in a large pot and saute onion, garlic, basil, parsley, cayenne and oregano for 5 minutes.
Roughly chop tomatoes and add to the pot with the salt. Simmer, uncovered, for about 45 minutes, or until reduced and very thick. Add reserved tomato and artichoke juice, stir through and simmer a further 15 minutes.
Cook pasta in boiling salted water until al dente.
Cut each artichoke heart into six and stir into the sauce along with the Pecorino. (Parmesan may be substituted) Drain cooked pasta and add to sauce. Stir well, transfer to warm dishes and serve, passing around extra cheese.
Busted by Barb; Beyond Biscuit Newsletter Issue 29 by southernfood-admin@... on behalf of Recipe by: The New Pasta Cookbook Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Feb 14, 1998