Cristina's of Sun Valley

spaghetti with artichokes serves 8 2 white onions, cut in thin crescents 8 cloves garlic, chopped 5 cups canned artichoke hearts, drained and quartered 1/2 cup extra virgin olive oil 3/4 cup white wine 8 cups diced ripe italian tomatoes 1/2 cup chopped fresh basil 1/4 cup chopped fresh oregano pinch of fresh thyme leaves 1 cup pitted black olives (optional) 2 pounds spaghetti 1 cup grated parmigiano or manchego In a wide saute pan on low heat, saute onions, garlic, and artichoke hearts in the olive oil until tender and gold in color. Add white wine and simmer for a few minutes. Add the tomatoes and simmer slowly, uncovered, for about 1 hour, stirring occasionally. Add herbs and olives, simmer for a few more minutes, and taste for flavor. Cook pasta in boiling salted water until al dente. Drain, reserving 1 cup of the cooking water. Add cooked pasta to the sauce and cook on high heat to let flavors come together. Add some cooking water if needed. Sprinkle with cheese and serve with a drizzle of olive oil and fresh basil to garnish.Cook, Cristina Ceccatelli is the author of 'Cristina's of Sun Valley ' with ISBN 9781423600480 and ISBN 1423600487.