Ingredients:
2 cloves garlic, minced
3/4 cup finely chopped onions
1 1/2 tablespoons minced drained bottled pepperoncini peppers ( Italian pickled peppers)
1/4 cup olive oil
1/3 cup dry white wine
1 (32 ounce) cans plum tomatoes, chopped
2 (5 ounce) jars marinated artichoke hearts, drained well and halved
1/2 cup chopped pitted kalamata olives
1/3 cup minced fresh parsley
Directions:
In a large skillet cook garlic, onion and peperoncini in oil over moderately-low heat, stirring, until onion is softened, add wine and boil 3-5 minutes, or until wine is almost evaporated.
Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened.
Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste.
Enough for 1 lb of pasta, such as penne.
Servings: 6-8
Time preparation: 10 min.
Time total: 40 min.