Carrabba’s Copycat Recipe
1 medium onion, peeled and finely diced
1 tablespoon olive oil
1/4 cup garlic cloves, peeled and minced
1 (28 oz) can whole tomatoes with juice, chopped
8 mushrooms, diced
1 can artichoke hearts, drained
10 large basil leaves, each torn into 3-4 pieces (Note: Carrabba’s uses spinach and not basil.)
1 tablespoon capers (optional)
10 pitted black olives, diced (optional)
1 tablespoon Italian bread crumbs
salt and freshly ground pepper, to taste
In a medium-sized saucepan, place the olive oil and onion over medium heat and cook, stirring occasionally, for 8-10 minutes, or until onions are soft and translucent and just starting to caramelize. Add garlic and cook 1 more minute.
Add the chopped tomatoes, and chopped black olives and cook for 20 minutes, stirring frequently to keep the sauce from burning. When the sauce is done, add the salt and pepper to taste. Add the torn basil leaves and cover tightly.
As pasta is cooking, add chopped mushrooms and chopped drained artichoke hearts. When done, drain pasta and add sufficient amount of sauce (1 cup per serving), mixing to sufficiently coat.Transfer to plate or pasta bowl. Sprinkle capers (optional) and Italian bread crumbs prior to serving. Makes 2 quarts of sauce.
Notes: You may add grilled shrimp to this dish