Use the oil from the artichokes, because it is flavorful and adds punch.
12 oz. oil-marinated artichoke hearts
1 cup chopped onions
1 Tbsp finely minced garlic
2 28-oz. cans plum tomatoes, crushed
2 Tbsp tomato paste
1 tsp dried basil
1/2 tsp dried oregano
1/8 tsp red-pepper flakes
Salt and freshly ground black pepper, to taste
2 Tbsp chopped flat-leaf parsley
Cooked penne pasta (from 12-oz. box)
1. Drain the artichokes, reserving the oil, and halve them lengthwise.
2. Place 3 tablespoons of the artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. Season with salt and freshly ground black pepper. Simmer, uncovered, for 45 minutes.
3. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.
Serves 6. Per serving: 350 calories, 66g carbs, 10g protein, 5g fat, 5mg cholesterol.