Artichoke and Olive Marinara Sauce (I always make for New Years)

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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 ounces 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. This sauce is great

served over spaghetti, bowties, or penne.