Artichoke and Olive Marinara Sauce
"A fast and tasty sauce for a pasta supper."
photo by Anonymous
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 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
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.
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Reviews
-
this was great! the sauce was spicy enough from the perreoncinis and the olives were great in it. i added fresh basil, very tasty -
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. -
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. -
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!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
