This recipe I made on New Year’s Eve in 2016 and it set forth in motion my love of food and my resolution to make my cookbook a reality. This sauce is a basic red sauce loaded with all kinds of extra goodies like capers, olives, and artichoke hearts.
1 large can of plum Italian tomatoes
2 tbsp. capers with 1 tbs. of the brine/ liquid
1/4 cup of olives with 1 tbsp. of the brine/ liquid (any kind you like; kalamata, green, Greek, black)
1/4 cup artichoke hearts (marinated or canned)
2-3 tbsp. fresh basil
1/2 white wine (optional)
2-3 tbsp. olive oil
Wash the basil and separate the leaves.
Drain the artichokes and chop in a small dice.
Remove the pits from the olives and mince.
In a medium sauce pan on medium heat, add in the tomatoes and gently break them up with a spoon. Add in the capers with the brine, olives, artichoke hearts, olive oil, and white wine.
Simmer for 10 minutes and top it all with fresh basil.
Serve with your favorite pasta, or roasted vegetables and enjoy!
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!
nts below, and happy cooking!