Mediterranean Marinara Sauce |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe from a gourmet magazine. It makes a nice change from the usual pasta sauces. Ingredients:
2 cloves garlic, minced |
3/4 cup finely chopped onion |
1 1/2 teaspoons minced drained bottled pepperoncini peppers (aka pickled tuscan peppers) |
1/4 cup olive oil |
1/3 cup dry white wine |
1 (28 ounce) can plum tomatoes, chopped (don't drain) |
2 tablespoons tomato paste |
2 (6 ounce) jars marinated artichoke hearts, drained & coarsley chopped |
1/2 cup chopped pitted black olives |
1/3 cup minced parsley |
Directions:
1. Saute garlic, onion & pepperoncini in oil in a dutch oven, over moderately low heat, stirring constantly until the onion is softened (about 5 minutes).
2. Add the wine & bring to a boil; continue stirring & boil for 3- 5 minutes or until the wine is almost evaporated.
3. Add tomatoes with their juice & the paste, lower the heat to medium & simmer, stirring occasionally, for 20 minutes or until thickened.
4. Stir in artichoke hearts & olives, season to taste with salt & pepper and simmer for another 5 minutes.
5. Add parsley & serve over your favourite pasta.
6. It's enough for about 1 lb of pasta.
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