Pasta Sauce Raphael

Gill: With thanks to the Silver Palate Cookbook, I have made this pasta sauce so many times, it is almost a signature dish. All the vegetables are sautéed and simmered together, relinquishing their individual flavours to achieve a special new one. In the winter I serve it hot and in the summer months I serve it as a cold pasta salad dish. You can use any pasta, but I particularly like it with penne or over tortellini.

2 x 6 oz jars marinated artichoke hearts in oil
2 oz olive oil
2 chopped onions
2 tablespoons minced garlic
Half teaspoon dried oregano
Half teaspoon dried basil
1 tablespoon coarsely ground black pepper
Half teaspoon salt
Pinch or two of dried red pepper flakes
1 x 28 oz can plum tomatoes together with their juice
1 large pinch of grated Parmesan cheese
Chopped fresh flat leaf parsley (I use quite a generous amount)

Drain the artichoke hearts, reserving the marinade.

Heat the olive oil in a large saucepan and add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes and reserved artichoke marinade.

Saute over medium-low heat until the onions and garlic are soft and translucent (approximately ten minutes).

Add the tomatoes and simmer for 30 minutes.

Add the artichoke hearts, Parmesan and parsley.

Stir gently and simmer for another five minutes.

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