Here’s a rich and satisfying pasta dish for you—Pasta Sauce Raphael from The Silver Palate cookbook. Packed with tomatoes, garlic, onions, spices, and a touch of artichokes, it also happens to be vegetarian.

I don’t intentionally seek out vegetarian recipes, and more often than not, I don’t even realize a dish is vegetarian until I’m writing it down. I simply cook what looks delicious!

This dish comes together quickly, but it’s important to have everything prepped—chopped ingredients and spices measured—before you start cooking. Otherwise, you might find yourself rushing while the oil is sizzling!

That’s exactly what happened to me. I added the onions to the pan, only to realize I hadn’t grabbed the spices from the cabinet yet. You’d be surprised how fast I moved! Fortunately, everything turned out just fine, and the result was a delicious, hearty Saturday lunch.

I adapted this Pasta Sauce Raphael from The Silver Palate, and the only adjustment I’d make next time is reducing the black pepper by half. The recipe I followed calls for 1 tablespoon, but according to a comment below, an earlier version used 3 tablespoons.

What? That’s a bold choice! You can adjust to your taste, but even as someone who loves black pepper, I found it a bit (or a lot) overpowering.

I’m not sure who Raphael is, but one thing’s for sure—he created a rich, flavorful sauce!