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.
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.