Artichoke and Olive Marinara Sauce

Artichoke and Olive Marinara Sauce
Umami aside, this recipe is just plain romantic. Make it together with someone special, serve it in a romantic setting (candlelight, a log fire, soft music) and don't forget a fine wine. The finished recipe makes about four cups of sauce, which is enough for about one pound of dried pasta, cooked. This dish is brimming with Mediterranean flavors, and is at its absolute best with a dry red wine, crusty bread, tossed greens, and a side dish of fresh steamed asparagus drizzled with truffle oil.

2 cloves garlic, minced
3/4 cup chopped onion
1 1/2 tablespoons minced drained peperoncini
1/4 cup extra virgin olive oil
1/3 cup dry white wine
1 28-ounce can whole tomatoes, including the juice, chopped
2 jars (6-ounce) marinated artichoke hearts, drained well and halved lengthwise
1/2 cup chopped pitted Kalamata olives
1/3 cup fresh parsley leaves



Use a large skillet to cook the garlic, onion, and peperoncini in oil over a moderately low heat, stirring, until the onion is soft.

Add the wine and boil for about three minutes, or until most of the wine is evaporated.

Add the tomatoes with the juice and simmer for about 20 minutes, stirring occasionally. The sauce should be starting to thicken.

Stir the artichoke hearts and olives into the sauce and simmer for five minutes. Stir in the parsley and some salt and pepper to taste.


Serve with fresh-grated Parmesano or Romano cheese.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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