1 tbsp olive oil
7 cloves garlic, sliced
1 onion, cut in strips
1 green pepper, sliced
1 can (28 oz) tomato puree
1 can (6 oz) tomato paste
1/2 cp red wine
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
18 black olives, pitted
16 green olives, pitted
1/4 cp sliced roasted red peppers / pimentos
1 can (14 oz) artichoke hearts in water, drained
1/4 cp chopped parsley
1 pound pasta shells
6 tbsp grated parmesan
Warm oil in large saucepan over med heat. Add garlic, onions, green peppers. Cook 5-10 min. Stir in tomato puree – parsley and black pepper to taste. Reduce to med low. Cover, simmer, stir. Allow to simmer 15 minutes. Cook pasta, drain and transfer to bowl. Pour sauce over and toss well.
