Artichoke and Olive Marinara Sauce

Recipe Date: February 4, 2021
Difficulty: Easy
Measurements: Imperial (US)

Everyone has their go-to favorites for a quick, delicious dinner. This twist on classic Pasta Puttanesca has been a favorite of mine since I first saw it in Gourmet magazine 25 years ago. You may try adding an extra or two, i.e. shrimp, boccarones, or haricot vert, but you may come to the conclusion after a few tries that it’s really just best on its own. Added benefits to this dish are that it tastes great at room temperature as well as warm, and is equally respectable as a side dish or main course.


  • 2 garlic cloves, minced
  • 3⁄4 cup finely chopped onion
  • 1 1⁄2 tablespoons minced drained bottled pepperoncini
  • 1⁄4 cup olive oil
  • 1/3 cup dry white wine
  • 28-ounce can Italian tomatoes including the juice, chopped
  • 2 6-ounce jars marinated artichoke hearts, drained well and halved lengthwise
  • 1⁄2 cup chopped pitted Kalamata olives
  • 1/3 cup minced fresh parsley leaves
  • Optional - fresh grated Parmesan for garnish


In a large skillet, cook the garlic, onion and pepperoncinis in the olive oil over moderately low heat, stirring, until the onion is softened. Add the wine, and boil the mixture for 3-5 minutes, or until the wine is almost evaporated. Add the tomatoes with the juice and simmer the mixture, stirring occasionally, for 20 minutes, or until it is thickened. Stir in the artichoke hearts and olives, simmer the sauce for 5 minutes, and stir in the parsley and add salt and black pepper to taste.


Makes about 4 cups, enough for 1 pound dried pasta, cooked, such as penne.