This recipe I made on New Year’s Eve 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. This is also great with grilled chicken, shrimp, or roasted vegetables. Serve with any kind of pasta you like. Try this for your next date night, or family meal, it won’t disappoint.
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
1 pound of dry pasta (any kind you like; angel hair, penne, fettuccine)
Heat a large pot of salted water up to a boil for the pasta.
While the water is heating up start making the sauce.
Once boiling, add the pasta and cook until al-dente, drain, and toss with olive oil and set aside.
Wash the basil and separate the leaves.
Drain the artichokes if canned 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 and brine, artichoke hearts, olive oil, and white wine.
Simmer for 10 minutes and top it all with fresh basil and serve over pasta.