Artichoke and Olive Marinara Pasta - Recipe

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ARTICHOKE AND OLIVE MARINARA PASTA
3 garlic cloves, minced 3/4 c. finely chopped onion 1 1/2 tbsp. pepperoni, soppresato or pancetta, minced 1/4 c. extra virgin olive oil 1/3 c. dry white wine 28 oz. Italian canned whole tomatoes with juice, chopped 2 (6 oz.) jars marinated artichokes, drained well and halved lengthwise 1/2 c. chopped pitted Kalamata olives 2 tbsp. fresh basil, minced 1/2 tsp. dried oregano 1/3 c. fresh minced parsley 1 lb. ziti or penne pasta, cooked In a skillet cook garlic, onions and meat in olive oil over low heat, stirring until onion is softened. Add wine and simmer for 4 minutes or until wine is almost evaporated. Add chopped tomatoes with juice and simmer for 20 minutes. Stir in artichokes, herbs and olives and simmer for additional 10 minutes. Season with salt and freshly ground black pepper to taste. Serve with pasta.

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Artichoke and Olive Marinara Pasta

· Jun 30 · #141497

Elaine Brown (New Mexico) says:

Going to make this but I don't like any of those meats so going to make this with no meat. No oil no wine not a wino then think will be great. I am not a veggie just don't like that processed meat with all that salt. Think I will skip the parsley and oregano and add at last minute some fresh cilantro. I don't like that dried oregano don't know what is ground in there as you can use fresh cilantro just use a few leaves. Will post what happened when I make it.

· Jul 4 · #176316

Kathy (West Virginia) says:

Oh good grief. One doesn't have to be a "wino" to cook with a good wine.

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“MARINARA”
“PASTA MARINARA”	“OLIVE MARINARA PASTA”	“CHICKEN PASTA SALAD”
	“PENNE PASTA SAUCE”

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