Artichoke And Olive
Marinara Sauce.
2 cloves garlic, minced
3/4 C. onions, chopped
1 1/2 T. minced and
drained pepperonconi peppers
1/4 C. olive oil
1/3 C. white wine
1-28 oz. can whole
tomatoes, chopped and use juice
2-6 oz. jars marinated
artichoke hearts, drained and sliced.
1/2 C. black pitted
olives, chopped
1/3 C. parsley, minced
In a large skillet
sauté garlic, onions and peppers in olive oil over
moderate heat, stirring until onion is soft. Add
wine and boil the sauce 3 to 5 minutes. Add
tomatoes and simmer stirring occasionally 20 minutes
or until the sauce thickens. Stir in artichoke
hearts and olives. Simmer 5 more minutes. Stir in
the parsley, salt and pepper to taste. Pour over 1
pound of cooked pasta. Enjoy!
