Olive & Artichoke Marinara Linguini

3 garlic cloves, minced and sautéed in 2 tbsp Delizia Garlic Extra Virgin Olive Oil
3/4 cup finely chopped onion
1 1/2 Tbsp pepperoni, soppressata or pancetta, minced
1/4 cup Delizia Extra Virgin Olive Oil
1/3 cup dry white wine
28 oz Italian canned whole tomatoes with juice, chopped
2 (6 oz) jars marinated artichokes, drained well and halved lengthwise
1/2 cup chopped pitted Kalamata olives
2 Tbsp fresh basil, minced
1/2 tsp dried oregano
1/3 cup fresh minced parsley
1 pkg. Rossi Pasta Artichoke Linguine

In a skillet cook garlic, onions and meat in olive oil and garlic olive oil over low heat, stirring until onion is softened. Add wine and simmer for 4 minutes or until wine is almost evaporated. Add chopped tomatoes with juice and simmer for 20 minutes. Stir in artichokes, herbs and olives and simmer for additional 10 minutes. Season with salt and freshly ground black pepper to taste. Serve with Rossi Artichoke Pasta.

Makes 4-6 servings

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