Artichoke and Olive Marinara Sauce

"A fast and tasty sauce for a pasta supper."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by justcallmetoni photo by justcallmetoni
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:
40mins
Ingredients:
9
Serves:
6-8
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ingredients

  • 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
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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.

Questions & Replies

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Reviews

  1. chia2160
    this was great! the sauce was spicy enough from the perreoncinis and the olives were great in it. i added fresh basil, very tasty
     
  2. FlyingCook
    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.
     
  3. Ginny Sue
    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.
     
  4. justcallmetoni
    The was fresh, flavorful and delicious. Odd considering the sauce used canned tomatoes. Like the other reviewer, I dramatically reduced the stated amount of oil. And I may had added some extra olives -- if some Greek olives are good, more are better. Served this over spaghetti squash which does especially well with this sort of topping. I can easily see this as a terrific topping to chicken breasts or over a grilled fish steak such as halibut. Thanks evelyn.
     
  5. Kumquat the Cats fr
    Loved this tomato sauce! The pepperoncinis added a nice spicy and tangy quality to the sauce, you could try adding more, which is what I will do next time. I used canned artichoke hearts (not marinated) which did not seem to adversely affect the flavor at all. I also reduced the olive oil substantially. Whenever I make an easy and terrific pasta sauce like this I ask myself why I still sometimes buy jarred sauce. Otherwise, my only comment is the pasta to sauce ratio suggestion in the directions. I like to go quite a bit heavier on the sauce which is what I did. Thanks!
     
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