Tomato, Caper, and Artichoke Sauce

recipe
"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

Yield:

3 cups (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 104
Caloriesfromfat 27 %
Fat 3.1 g
Satfat 0.6 g
Monofat 1.7 g
Polyfat 0.1 g
Protein 4.1 g
Carbohydrate 16.9 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 767 mg
Calcium 22 mg

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

Preparation

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.

Alison Hughes, Union City, California,

Cooking Light

October 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note