Shelly's Recipe

ARTICHOKE AND OLIVE MARINARA PASTA

Category: 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.