"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
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
How to Make It
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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