Olive oil
1 cup sliced green or yellow onions
3/4 tsp dried oregano
1/4 tsp salt
1/8 tsp crushed red pepper
1/8 tsp black pepper
1 clove garlic, minced
2 14-ounce cans chopped tomatoes, with juice
1 15-ounce can black beans, drained
4 cups hot cooked radiatore
1 14-ounce can artichoke hearts, drained and quartered
Heat oil in a large nonstick skillet over medium heat. Add onions and saute’ for 6 minutes. Add oregano through tomatoes; cover and simmer 10 minutes. Add beans; cover and simmer an additional 5 minutes.
Combine the sauce with the hot pasta and the artichokes in a large bowl and toss well. Serve warm or at room temperature.
1994 Good, quick and easy.