Tomato, Caper, and Artichoke Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe is a version of a dish I had at a restaurant. It's quick to make and can be served as a pasta sauce or over fish or chicken. I love it over chicken ravioli. -Alison Hughes, Union City, CA Ingredients:
cooking spray |
1/4 cup chopped onion |
1 garlic clove, minced |
1 3/4 cups presliced mushrooms |
1 tablespoon capers |
1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped |
1/2 cup tomato sauce |
1/4 cup sliced ripe olives |
1/4 cup dry white wine |
1 (14.5-ounce) can diced tomatoes, undrained |
Directions:
1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 2 minutes or until tender, stirring occasionally. Add mushrooms; cook 3 minutes, stirring frequently. Stir in capers and artichokes; cook 30 seconds. Add tomato sauce, olives, wine, and tomatoes; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally.
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