Ingredients for Artichoke And Olive Marinara Sauce
- 2 cloves minced garlic
- 1/2 cup chopped onion
- Pepperoncini Peppers
- Olive Oil
- Dry White Wine
- Plum Tomatoes
- Marinated Artichoke Hearts
- Kalamata Olive
- Fresh Parsley
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How to Make Artichoke And Olive Marinara Sauce
- Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add 2 cloves minced garlic, 1/2 cup chopped onion, and 1-2 small peperoncini (finely chopped, adjust to taste). Cook, stirring frequently, until the onion is softened, about 5 minutes.
- Pour in 1/2 cup dry white wine (such as Pinot Grigio) and bring to a simmer. Cook for 3-5 minutes, or until the wine has almost completely evaporated.
- Add 28 ounces (one 28-ounce can) crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and a pinch of salt and pepper. Stir well and bring to a simmer. Reduce heat to low and simmer gently for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in 14 ounces (one 14-ounce can) artichoke hearts (drained and quartered) and 1/2 cup pitted Kalamata olives (halved). Simmer for another 5 minutes.
- Remove from heat and stir in 1/4 cup chopped fresh parsley. Taste and adjust seasoning as needed. Serve over 1 pound of your favorite pasta (penne, linguine, or spaghetti work well).
- Garnish with extra parsley and a drizzle of olive oil (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
22g
Fat
7g
Carbs
5g
