2 (6 oz.) jars marinated artichoke hearts in oil
1/4 c. olive oil
2 c. chopped onions
2 tbsp. minced garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tbsp. coarsely ground black pepper
1/2 tsp. salt
Pinch of dried red pepper flakes
1 (28 oz.) can plum tomatoes with their juice
1/4 c. freshly grated Parmesan cheese
1/4 c. chopped fresh Italian (flat leaf) parsley

1. Drain the artichoke hearts, reserving the marinade.

2. Heat the olive oil in a large saucepan. 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, 10 minutes.

3. Add the tomatoes and simmer for 30 minutes.

4. Add the artichoke hearts, Parmesan cheese and parsley. Stir gently and simmer another 5 minutes. Serve over tortellini. Serves 6, enough for 1 pound pasta.