Recipe by CountryLady
I got this recipe from a gourmet magazine. It makes a nice change from the usual pasta sauces.
Top Review by Daydream
Lovely Mediterranean flavours in this tasty and easy pasta sauce, and the pickled peppers added a nice 'bite'. I used spaghettini, and after cooking it to the al dente stage, drained it, added a slurp of olive oil and 2 to 3 tablespoons of the sauce, and mixed it well together. I then divided the spaghettini into 4 pasta bowls and served the remaining sauce over each portion. Thanks for a yummy recipe which will become a favourite in our household.
- 2 cloves garlic, minced
- 3⁄4 cup finely chopped onion
- 1 1⁄2 teaspoons minced drained bottled pepperoncini peppers (aka pickled Tuscan peppers)
- 1⁄4 cup olive oil
- 1⁄3 cup dry white wine
- 1 (28 ounce) can plum tomatoes, chopped (don't drain)
- 2 tablespoons tomato paste
- 2 (6 ounce) jars marinated artichoke hearts, drained & coarsley chopped
- 1⁄2 cup chopped pitted black olives
- 1⁄3 cup minced parsley
Directions See How It's Made
- Saute garlic, onion & pepperoncini in oil in a dutch oven, over moderately low heat, stirring constantly until the onion is softened (about 5 minutes).
- Add the wine & bring to a boil; continue stirring & boil for 3- 5 minutes or until the wine is almost evaporated.
- Add tomatoes with their juice & the paste, lower the heat to medium & simmer, stirring occasionally, for 20 minutes or until thickened.
- Stir in artichoke hearts & olives, season to taste with salt & pepper and simmer for another 5 minutes.
- Add parsley & serve over your favourite pasta.
- It's enough for about 1 lb of pasta.