1 (12 ounce) jar marinated artichoke hearts
1 cup chopped onion
1 tablespoon finely minced garlic
2 (28 ounce) cans crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
salt and pepper
Drain the artichokes, reserving about half of the marinade, and halve them lengthwise.
Cook onions in olive oil over medium heat for about 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano and red pepper flakes. Season with salt and pepper. Simmer, covered, for 45 minutes, stirring occasionally.
Add the artichoke hearts and the reserved marinade and stir occasionally while simmering for 20 minutes more. Serve over pasta.
Yield: 6 servings