Pasta Sauce With a Heart <3

I LOVE artichokes, and this is a wonderful vegan pasta sauce that makes great use of these delicious little thistles. I usually have canned artichoke hearts on hand instead of jars of the marinated ones. For this recipe, I simply added 1/4 cup or so of my favorite Italian salad dressing with a shake or two of crushed red pepper and some dried italian spices in place of the reserved marinade. Non-vegans, feel free to top your servings of pasta with grated cheese. I spinkled the top of ours with some nutritional yeast which is a nice vegan alternative to parmesan cheese.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2 (6 ounce) jars  marinated artichoke hearts
• 2  tablespoons olive oil
• 2  cups onions, chopped
• 2  tablespoons garlic, minced
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1  teaspoon black pepper, coarsely ground
• 1⁄2 teaspoon salt
•  crushed red pepper flakes, to taste
• 1 (28 ounce) can plum tomatoes, with juice
• 1⁄4 cup flat-leaf Italian parsley, chopped

Directions

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.