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 clove garlic, minced
- 177.44 ml finely chopped onion
- 7.39 ml minced drained bottled pepperoncini peppers (aka pickled Tuscan peppers)
- 59.14 ml olive oil
- 78.07 ml dry white wine
- 793.78 g can plum tomatoes, chopped (don't drain)
- 29.58 ml tomato paste
- 2 (340.19 g) jar marinated artichoke hearts, drained & coarsley chopped
- 118.29 ml chopped pitted black olives
- 78.07 ml 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.