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Pasta Raphael


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  • 6 oz. marinated artichokes
  • 1/2 c. olive oil
  • 2 cups chopped onion
  • 3 TBSP minced garlic
  • 1/2 tsp. oregano
  • 1/2 tsp. fresh basil
  • salt/pepper to taste
  • pinch of red pepper flakes
  • 28 oz. can plum tomatoes
  • 2 cans diced tomatoes with seasonings
  • 1/2 c. parmesan
  • 1/2 c. Italian parsley
  • Black olives
  • Fettuccini



Step 1

Cook fettuccini according to package directions, drain and set aside. Drain artichokes and reserve marinade. Heat oil in a large pan. Saute' onions, garlic, oregano, basil, salt, pepper, and red pepper until garlic and onion are translucent, about 10 minutes. Add marinade and heat thoroughly. Add tomatoes and simmer 30 minutes. Add the artichokes, cheese, and parsley and simmer 5 to 10 minutes. Serve over fettuccini.


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