Artichoke and Olive Marinara Sauce

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Artichoke and Olive Marinara Sauce

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 garlic cloves -- minced

3/4 cup finely chopped onion

1 1/2 tablespoons minced drained bottled peperoncini

(pickled Tuscan peppers)

1/4 cup olive oil

1/3 cup dry white wine

1 can whole tomatoes -- (28-ounce) including juice,

chopped

2 jars marinated artichoke hearts -- (6-ounce) drained well

and halved

1/2 cup chopped pitted Kalamata olives

1/3 cup minced fresh parsley leaves

 

Here's a robust marinara sauce filled with Mediterranean flavors that cooks

in 20 minutes. Pair it with any substantial pasta, such as penne, that will

hold the sauce.

 

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

minutes, or until most of wine is evaporated. Add tomatoes with juice and

simmer, stirring occasionally, 20 minutes, or until thickened. Stir

artichoke hearts and olives into sauce and simmer 5 minutes. Stir in parsley

and salt and pepper to taste. Makes about 4 cups, enough for 1 pound dried

pasta, cooked, such as penne. May be doubled.

 

Source:

" Gourmet's Quick Kitchen ISBN 0-679-45257-5 "

 

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Per Serving (excluding unknown items): 329 Calories; 29g Fat (82.6% calories

from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

95mg Sodium. Exchanges: 2 Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0