Artichoke And Olive Marinara Sauce - cooking recipe

Ingredients

2 cloves garlic, minced
3/4 cup finely chopped onion
1 1/2 tablespoons minced drained bottled pepperoncini peppers (Italian pickled peppers)
1/4 cup olive oil
1/3 cup dry white wine
1 (32 ounce) can plum tomatoes, chopped
2 (5 ounce) jars marinated artichoke hearts, drained well and halved
1/2 cup chopped pitted kalamata olive
1/3 cup minced fresh parsley

Preparation

In a large skillet cook garlic, onion and peperoncini in oil over moderately-low heat, stirring, until onion is softened, add wine and boil 3-5 minutes, or until wine is almost evaporated.
Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened.
Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste.
Enough for 1 lb of pasta, such as penne.