Artichoke and Olive Marinara Sauce

Total Time
Prep 10 mins
Cook 30 mins

A fast and tasty sauce for a pasta supper.

Ingredients Nutrition

  • 2 cloves garlic, minced
  • 34 cup finely chopped onion
  • 1 12 tablespoons minced drained bottled pepperoncini peppers (Italian pickled peppers)
  • 14 cup olive oil
  • 13 cup dry white wine
  • 1 (32 ounce) can plum tomatoes, chopped
  • 2 (5 ounce) jars marinated artichoke hearts, drained well and halved
  • 12 cup chopped pitted kalamata olive
  • 13 cup minced fresh parsley


  1. In a large skillet cook garlic, onion and peperoncini in oil over moderately-low heat, stirring, until onion is softened, add wine and boil 3-5 minutes, or until wine is almost evaporated.
  2. Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened.
  3. Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste.
  4. Enough for 1 lb of pasta, such as penne.
Most Helpful

this was great! the sauce was spicy enough from the perreoncinis and the olives were great in it. i added fresh basil, very tasty

chia July 31, 2003

I was expecting more of a sauce, but as written this was pretty solid and chunky, so I added a can of tomato sauce at the end so that I could serve it over spaghetti. I found the number of artichokes to be way too high in comparison to the other ingredients. If I make this again, I think I will use half as many artichokes and add a pinch of sugar. It was a good start to play around with, but just didn't "wow" me.

FlyingCook September 30, 2009

Easy to make; well flavored with all the things I like - pepperoncini, artichoke hearts, and olives. I served this over leftover sliced chicken and pasta.

Ginny Sue August 25, 2007