Artichoke and Olive Marinara Sauce

Recipe by evelynathens
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cloves garlic, minced
  • 34
    cup finely chopped onion
  • 1 12
    tablespoons minced drained bottled pepperoncini peppers (Italian pickled peppers)
  • 14
  • 13
  • 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
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DIRECTIONS

  • 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.
  • Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened.
  • Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste.
  • Enough for 1 lb of pasta, such as penne.
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