Ingredients
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2 cloves garlic, minced
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3/4 cup finely chopped onion
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1 1/2 tablespoons minced drained bottled pepperoncini peppers (Italian pickled peppers)
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1/4 cup olive oil
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1/3 cup dry white wine
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1 (32 ounce) can plum tomatoes, chopped
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2 (5 ounce) jars marinated artichoke hearts, drained well and halved
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1/2 cup chopped pitted kalamata olive
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1/3 cup minced fresh parsley
Instructions
- 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.