Artichoke and Olive Marinara Sauce

From: FlyingCook

On Sep 30, 2009

I was expecting more of a sauce, but as written this was pretty solid and chunky, so I added a can of tomato sauce at the end so that I could serve it over spaghetti. I found the number of artichokes to be way too high in comparison to the other ingredients. If I make this again, I think I will use half as many artichokes and add a pinch of sugar. It was a good start to play around with, but just didn't "wow" me.

From: Kumquat the Cat's friend

On Jul 7, 2006

Loved this tomato sauce! The pepperoncinis added a nice spicy and tangy quality to the sauce, you could try adding more, which is what I will do next time. I used canned artichoke hearts (not marinated) which did not seem to adversely affect the flavor at all. I also reduced the olive oil substantially. Whenever I make an easy and terrific pasta sauce like this I ask myself why I still sometimes buy jarred sauce. Otherwise, my only comment is the pasta to sauce ratio suggestion in the directions. I like to go quite a bit heavier on the sauce which is what I did. Thanks!

From: Ginny Sue

On Aug 25, 2007

Easy to make; well flavored with all the things I like - pepperoncini, artichoke hearts, and olives. I served this over leftover sliced chicken and pasta.

From: justcallmetoni

On Sep 27, 2006

The was fresh, flavorful and delicious. Odd considering the sauce used canned tomatoes. Like the other reviewer, I dramatically reduced the stated amount of oil. And I may had added some extra olives — if some Greek olives are good, more are better. Served this over spaghetti squash which does especially well with this sort of topping. I can easily see this as a terrific topping to chicken breasts or over a grilled fish steak such as halibut. Thanks evelyn.