Artichoke And Olive Marinara Sauce

• 2 cloves garlic, minced
• 3/4 cup finely chopped onion
• 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) can plum tomatoes, chopped
• 2 (5 ounce) jars marinated artichoke hearts, drained well and halved
• 1/2 cup chopped pitted kalamata olive
• 1/3 cup minced fresh parsley

1. 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.
2. Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened.
3. Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste.
4. Enough for 1 lb of pasta, such as penne.

garlic, onion, pepperoncini peppers, olive oil, white wine, tomatoes, hearts, olive, parsley

Taken from www.food.com/recipe/artichoke-and-olive-marinara-sauce-63186 (may not work)