Try this Pasta Sauce Raphael recipe, or contribute your own.
Suggest a better description1. Bring large pot of salted water to boil. Drop tomatoes, few at a time, into the boiling water. Scald for 10 sec, then transfer to bowl of ice water. Scald all tomatoes, drain and slip off skins. Cut in half, squeeze out seeds and juice, chop coarsely. Reserve. 2. Drain artichokes & reserve marinade. 3. Heat olive oil in large saucepan & saute onions, garlic, basil, oregano, parsley & dried red pepper over med heat for 5 min. 4. Crush black peppercorns & add to onion mixture. 5. Add tomatoes to the sauce, season with about 1 tsp salt and simmer uncovered over med heat for one hour. 6. Add reserved artichoke marinade & simmer, stirring often, for another 30 min. 7. Stir in artichokes & continue to simmer until sauce is rich & thick, another 20 min or so. Stir in Romano cheese, taste & adjust seasoning, & serve over your favorite pasta. (if serving Pasta Raphael cold, toss with sauce and cool to room temp) NOTES : Ive added 1 or 2 cooked boneless chicken breasts, cut up. Can be served over tortellini. Enough sauce for at least 4 lbs pasta. Recipe by: Silver Palate cookbook Posted to MC-Recipe Digest V1 #1010 by "Marti Verkuilen"
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Serving Size: 1 Serving (435g) | ||
Recipe Makes: 6 | ||
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Calories: 198 | ||
Calories from Fat: 72 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 188.7mg | 7 % | |
Potassium 1142.1mg | 30 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 18.1g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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