Earthy Delights Recipe
http://www.earthy.com/
Artichoke and Olive Marinara SauceUmami 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
Ingredients:
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
Preparation:
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. This sauce is great served over spaghetti,
bowties, or penne.
Directions:
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.