Pasta Sauce Featuring Artichoke Hearts, Black Olives and Roasted Garlic Soup Base

When we are looking for a non-meat pasta sauce for dinner, we usually turn to this recipe.  We developed it by trial and error and we think we have it perfected now!  It has an interesting combination of flavors that work well together.  It is also a quick recipe, taking about 10 minutes to assemble.   I usually simmer it for about 10 minutes and then make the pasta to go along with the sauce.  This brings the total cooking time of the sauce to about 30 minutes which gives it time for the flavors to meld.

When tomatoes are in season, I blanch them and peel them for the tomato base in the sauce.  If I don’t have that option, I use canned crushed tomatoes.  I’d prefer fresh, but this is a suitable alternative.

INGREDIENTS
28 oz. Crushed Tomatoes
2 tsp. Cook’s Delight Roasted Garlic Soup Base Concentrate
1/2 cup onions, chopped
1 tbsp. olive oil
6 oz. can (drain weight) black olives
14 oz. can artichoke hearts, quartered
oregano

DIRECTIONS
Sautee onion in 1 tbsp. olive oil until translucent.

In a large skillet, add tomatoes and 2 tsp. Cook’s Delight Roasted Garlic soup base concentrate and heat on medium. After garlic base has been incorporated, add onions and continue to heat.

Chop black olives in half. Add olives, artichoke hearts and oregano (I usually add a 1-2 tsp. dried, but this is more of my preference).

Simmer sauce while making pasta.  We have used “regular” pasta and whole wheat pasta.  This sauce goes well with either.

After my initial post, I had a thought that this would be great on pizza dough with cheese.  I’m going to give that a try.