Tomato and Marinated Artichoke Sauce :
1 Tbs. Olive oil
6 Lg cloves garlic, chopped
2 Tbs. Bottled hot pepper rings, drained, chopped
28- ounce can tomatoes, untrained, pureed in food processor
2 Tbs. French Dry white vermouth
1 tsp. Dried basil
Salt
Freshly ground black pepper
12 ounces marinated artichokes hearts, drained, coarsely chopped
½ cup Greek black olives, unpitted or pitted
½ cup fresh flat-leaf parsley, chopped
Freshly grated parmesan cheese
Heat oil in large nonstick skillet over medium-high heat. Add garlic and cook for 1 minute or until tender. Add hot peppers, pureed tomatoes, vermouth, basil, salt, and pepper and cook for 15 minutes or until slightly thickened. Stir in artichoke hearts, olives, and parsley. Add drained hot pasta to pan and toss until combined. Serve with cheese. Serves 2 to 4.
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