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Pasta Raphael Recipe

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This recipe for Pasta Raphael, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Hart
Added: Sunday, September 17, 2006


12 oz marinated artichoke hearts in oil
¼ c olive oil
2 c chopped onions
2 Tbsp minced garlic
½ tsp dried oregano
½ tsp dried basil
½ Tbsp black pepper
½ tsp salt
28 oz canned tomatoes
¼ c fresh grated parmesan cheese
¼ c chopped parsley
1 lb pasta, cooked and drained

Drain artichoke hearts, reserving the oil. Heat olive oil in a large saucepan. Add onions, garlic, oregano, basil, black pepper, salt and reserved artichoke marinade. Sauté over medium-low heat until the onions are garlic are soft and translucent, about 10 minutes. Add tomatoes and simmer for 30 minutes. Add artichoke hearts, parmesan and parsley. Stir gently and simmer another 5 minutes. Pour sauce over cooked pasta.




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