Artichoke and Olive Marinara Sauce
Gourmet Archives

2 garlic cloves, minced
3/4 cup finely chopped onion
1 1/2 tablespoons minced, drained bottled peperoncini (optional)
1/4 cup olive oil
1/3 cup dry white wine
1/2 cup chopped pitted Kalamata olives
A 28-ounce can Italian plum tomatoes, including the juice, chopped
Two 6-ounce jars marinated artichoke hearts,
drained, halved lengthwise
1/3 cup minced fresh flat parsley leaves

In a large skillet cook garlic, onion and  peperoncini in oil over moderately low heat until onion is softened. Add the wine and boil the mixture 3 to 5 minutes or until the wine is almost evaporated. Add the tomatoes with
juice and simmer mixture, stirring occasionally, for 20 minutes or until it is thickened. Stir in artichoke hearts and olives, simmer sauce 5 minutes. Stir
in parsley and salt and black pepper. Makes about 4 cups, enough for one
pound dried pasta, cooked, such as penne.