Pasta Sauce Raphael

Name: Pasta Sauce Raphael
Yield: Enough sauce for 1 pound pasta
Ingredients: 1 pound ripe meaty tomatoes; Half a jar (6 ounces) marinated artichoke hearts; 2 tablespoons best-quality olive oil; ½ cup coarsely chopped yellow onion; 1 garlic clove, peeled and finely chopped; 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley; 2 teaspoons whole black peppercorns, crushed; ¼ to ½ teaspoon crushed red pepper flakes; 1 teaspoon dried oregano; 1 tablespoon dried basil; 1 teaspoon salt, or to taste; 1 tablespoon grated Romano cheese

Preparation info

Enough sauce for
1 pound
pasta

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Serve this spicy tomato-and-artichoke sauce over tortellini. We like it cold as well as hot, and often recommend it for picnics.

Ingredients

1 pound ripe meaty tomatoes
Half a jar (6 ounces) marinated artichoke hearts
2

Sauce
Vegetarian
Gluten-free

Method

Bring a large pot of salted water to a boil. Drop the tomatoes, a few at a time, into the boiling water. Scald for 10 seconds, then with a slotted spoon transfer to a bowl of ice water. Scald all the tomatoes in this fashion, then drain, cool, and slip off the skins. Cut crosswise into halves, squeeze out the seeds and juice, and chop coarsely. Reserve.
Drain t