2 (6 oz.) jar marinated artichokes
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. coarse ground pepper
1/2 tsp. salt
Pinch of red pepper flakes
28 oz. can plain tomatoes with juice
1/4 c. Parmesan
1/4 c. Italian parsley

Drain artichoke hearts; reserve marinade. Heat olive oil in large saucepan; add onions, garlic, oregano, basil, black pepper, salt, red pepper, and marinade. Saute over medium-low heat until onions and garlic are soft, 10 minutes. Add tomatoes and simmer 30 minutes. Add hearts, cheese, and parsley. Stir and simmer 5 minutes. This is enough sauce for 1 pound of pasta.