6 ounces marinated artichoke hearts
2 tablespoons best-quality olive oil
1/2 cup coarsely chopped yellow onion
1 clove garlic, peeled and finely chopped
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
1 tablespoon dried basil
1 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes
2 teaspoons whole black peppercorns, crushed
Add the black peppercorns to the onion mixture.
Add the tomatoes to the sauce, season with the salt, and simmer, uncovered, over medium heat for 1 hour.
Add the reserved artichoke marinade and simmer, stirring often, for another 30 minutes.
Stir in the artichokes and continue to simmer until the sauce is rich and thick, another 20 minutes or so. Stir in the Romano cheese, and taste and adjust the seasoning.
Cook pasta al dente and toss with sauce. Cool to room temperature. Can also be served hot.