Artichoke and Olive Marinara Sauce
A fast and tasty sauce for a pasta supper.
6
People talking
INGREDIENTS
Nutrition- 2
- 3⁄4cup finely chopped onion
- 1 1⁄2tablespoons minced drained bottled pepperoncini peppers (Italian pickled peppers)
- 1⁄4cup olive oil
- 1⁄3cup dry white wine
- 1
- 2(5 ounce) jars marinated artichoke hearts, drained well and halved
- 1⁄2cup chopped pitted kalamata olive
- 1⁄3cup minced fresh parsley
Advertisement
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.
Advertisement