• 1 box (375 g) linguine
• 625 mL (2½ cups) tomato sauce
• 375 mL (1½ cups) canned artichoke hearts, drained, rinsed and cut into small pieces
• 125 mL (½ cup) pitted green olives, chopped
• 125 mL (½ cup) demi-glace or beef consommé
• 250 mL (½ cup) dry white wine
• 5 to 7 mL (1 to 1½ tsp.) fresh oregano, chopped
• 2 cloves garlic, crushed
• Dried, crushed chilli peppers or Espelette pepper to taste

1. Cook pasta al dente.
2. Combine all sauce ingredients in a large saucepan. Bring to a boil, stirring gently. Reduce to low heat, cover and simmer for 3 minutes.
3. Remove from heat. If desired, let stand for 10 minutes to give flavours time to develop. Add linguine to sauce and gently combine. Serve immediately.

Serves : 4 servings
Preparation time : 10 minutes
Preparation : Easy
Cooking time : 10 minutes
Maceration time : 10 minutes