This is an easy to make pasta sauce using fresh tomatoes and artichoke. I serve it with ravioli but you could also use another type of pasta such as penne or spirals.
This was a really good dinner. My husband and Father-in-Law loved the sauce! I used two cans Italian style, diced and peeled tomatoes (undrained) in place of the Romas, and two jars of artichoke hearts because we love them. I also added the liquid from both jars, but next time I will drain the second jar into the sink -- the sauce was just a little too "marinade-y". I used slightly more garlic than called for, but other than that exactly as written. Served over fresh cheese ravioli with sourdough bread on the side --- WONDERFUL!!! And oh so simple!! - 05 Mar 2003 (Review from Allrecipes USA and Canada)
One of my favorite quick lunches with friends. I use canned Italian tomatoes with basil and four cheese ravioli. And the oil at the end is essential for keeping the pasta from sticking together. I also saute the garlic in the oil for about a minute before I add the other ingredients. I don't add the marinade from the artichokes. - 28 Dec 2005 (Review from Allrecipes USA and Canada)
Great recipe for weekday dinners. Quick and easy to make, yet elegant to serve. - 20 Feb 2001 (Review from Allrecipes USA and Canada)