Artichoke and Olive Marinara Sauce

2 cloves garlic, minced
3/4 C. onions, chopped
1 1/2 T. minced and drained pepperoncini peppers
1/4 C. olive oil
1/3 C. white wine
1-28 oz. can whole tomatoes, chopped and use juice
2-6 oz. jars marinated artichoke hearts, drained and sliced.
1/2 C. black pitted olives, chopped
1/3 C. parsley, minced

In a large skillet saut� garlic, onions and peppers in olive oil over moderate heat, stirring until onion is soft.

Add wine and boil the sauce 3 to 5 minutes.

Add tomatoes and simmer stirring occasionally 20 minutes or until the sauce thickens.

Stir in artichoke hearts and olives. Simmer 5 more minutes.

Stir in the parsley, salt and pepper to taste. Pour over 1 pound of cooked pasta.