PASTA WITH ROASTED RED PEPPER SAUCE and ARTICHOKES
Serves 2 to 4

2 Tbsp. extra virgin olive oil
1/2 cup finely chopped sweet onion (I use Vidalia, Osso Sweets, Texas Sweets or Maui Sweets)
1 1/2 cups jarred roasted red bell peppers
1 small ripe tomato chopped
1/2 jalapeno pepper chopped ** ( I prefer Sriracha sauce)
2 cloves garlic chopped
1 Tbsp. lemon juice
1 tsp. sugar
3 or 4 leaves FRESH basil (optional)
1/4 cup or more FRESH Italian parsley
1 tsp. salt
pepper to taste
1 small jar marinated artichokes cut in half (not the jar, the artichokes)
Pamesan cheese - the real stuff of course

Heat the olive oil in a saute pan over med/low heat. Add the onions and tomatoes. Saute slowly stirring often til soft but not browned about 5 minutes. Add the chopped garlic and cook for another minute.
Place the sauteed mixture in a food processor or blender. Keep the pan handy, you'll use it again.
Add all other ingredients except artichokes and parmesan cheese. Process for 1 minute or till pureed but still has texture.
Empty food processor contents back into the saute pan and heat for about 2 minutes over low heat. Do not boil. Set aside to cool, the for best results, refrigerate for at least 3 hours to meld flavors. Not necessary but a good idea.

If serving over pasta - any shape you like - heat the sauce and add the artichokes. Plate, add a swirl or two of olive oil and sprinkle with parmesan cheese if desired.

** If you don't have jalapeno peppers use 1/2 tsp Sriracha chili sauce, (the one with the green cap) Tabasco or Frank"s Hot Sauce. Sriracha sauce is very hot so you might want to test it first.