1 can artichoke hearts, sliced
8 oz. white wine
1 lg. can plum tomatoes, drained
1 lg. onion, diced
10 fresh basil leaves
1 hot pepper
Romano cheese
1/2 c. olive oil
400 grams penne

In a covered pot, cook oil, onion, and wine 20 minutes on medium flame. Add artichoke, cook 10 minutes uncovered. Add tomatoes, basil, pepper and some salt to taste. Cook 30-45 minutes, using a screen as a cover. Cook and drain pasta. Toss pasta and sauce together. Pass the Romano cheese!