Pasta Sauce Raphael

Name: Pasta Sauce Raphael
Yield: 6 portions; enough for 1 pound pasta
Ingredients: ¼ cup Chopped fresh Italian (flat-leaf) parsley; ¼ cup freshly grated Parmesan cheese; 1 can (28 ounces) plum tomatoes, with their juice; ½ teaspoon dried oregano; 2 tablespoons minced garlic; ½ teaspoon dried basil; 2 cups chopped onions; 2 jars (6 ounces each) marinated artichoke hearts in oil; ¼ cup olive oil; Pinch of dried red pepper flakes; 1 tablespoon coarsely ground black pepper; ½ teaspoon salt

Preparation info

6
portions; enough for 1 pound pasta

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

One of the most popular pasta sauces we’ve ever served—with a few improvements. In this traditional way of making a sauce, all the vegetables are sautéed and simmered together, relinquishing their individual flavors to achieve a special new one. This was one of the most popular dishes in the Silver Palate Cookbook. We especially like it over tortellini. Buon appetito!

Ingredients

Sauce
Vegetarian
Spicy

Ingredients

Method