Penne Raphael

2 kg	Tomatoes (roughly concasse)
700g	Marinated artichoke hearts
125 ml	Olive oil
3 medium	Onions (finely chopped)
8 cloves	Garlic (crushed)
1 bunch	Basil
¼ bunch	Oregano
½ bunch	Flat parsley
2	Dried chilli (chopped)
5 tbsp	Whole black peppercorns (crushed)
½ cup	Romano cheese

Method

1.     Sweat the onions down in the olive oil without colouring, then add the chilli & half of the mixed herbs.

2.      Add the crushed peppercorns & cook for about 5 mins.

3.      Add the tomatoes & a little salt & simmer for about an hour.

4.      Pour in a little of the artichoke marinade & simmer for about 20 mins before adding the artichokes & continuing cooking for 20 mins.

Mix through the grated cheese & remaining herbs remove from the heat & mix through cooked pasta.