"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
Cooking Light OCTOBER 2005
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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