Plum Tomatoes & Artichokes With Penne

12 oz oil-marinated artichoke hearts
1 cup chopped onions
1 Tbs finely minced garlic
2 28-oz cans plum tomatoes, crushed
2 Tbs 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 Tbs chopped flat leaf parsley
cooked penne pasta (12 oz box)

1) Drain the artichokes, reserving the oil, and halve them lengthwise.
2) Place 3 Tbs 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.

Review: This was a lot of sauce, with a bit of pasta. I'd recommend using only one can of crushed tomatoes and shave some cooking time off. Well, I shaved time off, so if I'd cooked it for the full length of time, it may have reduced. However, I get impatient with sauce. :( This was super yummy, with a bit of a "kick." I really liked it.