1. Saute garlic, onion & pepperoncini in oil in a dutch oven, over moderately low heat, stirring constantly until the onion is softened (about 5 minutes). 2. Add the wine & bring to a boil; continue stirring & boil for 3- 5 minutes or until the wine is almost evaporated. 3. Add tomatoes with their juice & the paste, lower the heat to medium & simmer, stirring occasionally, for 20 minutes or until thickened. 4. Stir in artichoke hearts & olives, season to taste with salt & pepper and simmer for another 5 minutes. 5. Add parsley & serve over your favourite pasta. 6. It's enough for about 1 lb of pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
