Artichoke And Black Olive Marinara
A vibrant Mediterranean-inspired marinara featuring artichokes, black olives, and prosciutto, perfect for pasta or as a flavorful sauce for various dishes. Rich, savory, and satisfying.
Ingredients
- 28 oz. can crushed tomatoes ⓘ
- 1 medium or 2 small onions, chopped fine ⓘ
- 1/4 lb. Prosciutto, julienned ⓘ
- 2/3 cup black olives, quartered ⓘ
- 4 to 5 canned artichoke hearts, drained and coarsely chopped ⓘ
- 2 to 4 cloves garlic, minced
- 1 teaspoon dried basil ⓘ
- salt and pepper to taste ⓘ
- water (as needed) ⓘ
- 2 tablespoons sugar ⓘ
Instructions
- In a heavy 12-inch saute pan, cook chopped onions in olive oil over moderate heat until lightly caramelized.
- Add minced garlic and cook until fragrant.
- Add crushed tomatoes, prosciutto, quartered black olives, chopped artichoke hearts, dried basil, salt, pepper, and sugar.
- Simmer uncovered until the sauce reaches desired consistency, about 10 to 15 minutes.
- If the sauce becomes too thick, add water as needed.
Tips & Substitutions
To enhance the flavor, consider adding a splash of red wine during the simmering stage. If you don’t have prosciutto, pancetta or even a vegetarian option like smoked tempeh can work well. For a spicier kick, add red pepper flakes. Fresh basil can be substituted for dried, but add it towards the end of cooking to maintain its vibrant flavor.
Serving Suggestions
This Artichoke and Black Olive Marinara pairs beautifully with pasta, crusty bread, or as a sauce for roasted vegetables. For a complete meal, serve alongside Roasted New Potatoes And Herbs or a fresh Zesty Vegetable Salad. You can also use it as a base for a Mediterranean-inspired pizza.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm the marinara gently on the stovetop over low heat, adding a splash of water if it has thickened too much. It also freezes well for up to 3 months; just let it cool completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Artichoke And Black Olive Marinara contains roughly 242 calories, with 8g protein, 53g carbohydrates, and 3g fat. It is an excellent source of vitamin C (110% of the Daily Value), dietary fiber (40% of the Daily Value), and vitamin A (32% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1913mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this marinara sauce ahead of time?
Absolutely! This sauce can be made in advance and actually tastes better after the flavors have melded together. Simply let it cool before storing it in the refrigerator or freezer. When ready to serve, just reheat gently on the stovetop.
What type of olives are best for this recipe?
While black olives are traditional, you can experiment with Kalamata or green olives for a different flavor profile. Just keep in mind that green olives can be saltier, so adjust the added salt accordingly.
Is this recipe suitable for a vegan diet?
To make this marinara sauce vegan, simply omit the prosciutto and replace it with a plant-based alternative like smoked tempeh or mushrooms. The rest of the ingredients are naturally vegan-friendly, making it a great option for vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).