Artichoke and Olive Marinara Sauce

"A fast and tasty sauce for a pasta supper."
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:


  • 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


  • 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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  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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