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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the artichokes, reserving the oil, and halve them lengthwise. | 2. Place 3 tbsp 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. | 3. Season with pepper. Simmer, uncovered, for 45 minutes. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke heart	12	ounces	oil-marinated	302.6	0.0	67.32	1.7
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
plum tomato	2	cans	crushed	302.6	0.0	67.32	1.7
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
red pepper flake	1/8	teaspoon		302.6	0.0	67.32	1.7
pepper				-	-	-	-
flat leaf parsley	2	tablespoons	chopped	302.6	0.0	67.32	1.7
penne pasta	12	ounces	cooked	302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.