"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

Alison Hughes, Union City, California
Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
3 cups (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

104 calories; calories from fat 27%; fat 3.1g; saturated fat 0.6g; mono fat 1.7g; poly fat 0.1g; protein 4.1g; carbohydrates 16.9g; fiber 4.7g; cholesterolmg; iron 0.6mg; sodium 767mg; calcium 22mg.