Artichoke And Olive Marinara Sauce Recipe

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

How to Make Artichoke And Olive Marinara Sauce

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. Garnish with extra parsley and a drizzle of olive oil (optional).