Artichoke and Olive Marinara Sauce
photo by Anonymous
- Ready In:
- 2 cloves garlic, minced
- 3⁄4 cup finely chopped onion
- 1 1⁄2 tablespoons minced drained bottled pepperoncini peppers (Italian pickled peppers)
- 1⁄4 cup olive oil
- 1⁄3 cup dry white wine
- 1 (32 ounce) can plum tomatoes, chopped
- 2 (5 ounce) jars marinated artichoke hearts, drained well and halved
- 1⁄2 cup chopped pitted kalamata olive
- 1⁄3 cup minced fresh parsley
- 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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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.
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.
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!