1. Drain artichoke hearts and coarsely chop, reserving marinate for the sauce. 2. Heat olive oil in a large saucepan. 3. Add onions, garlic, spices, and reserved marinade. 4. Saute over medium-low heat for about 10 minutes, or until onions and garlic are soft and translucent. 5. In a large bowl, AND with clean hands, lightly crush the whole plum tomatoes in their juices. 6. Add the tomatoes, cover and bring to a boil, then let simmer for about 30 minutes. 7. Add chopped artichokes and fresh parsley. 8. Stir and simmer for another 5 minutes. 9. Use to top 1 lb of your favorite pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
