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Ingredients
  • 10 ounces dried fettuccine pasta
  • 2 tablespoons olive oil, plus a dash
  • 3 garlic cloves, minced
  • ½ cup dry white wine
  • 2 cups cherry tomatoes, halved
  • 1 cup canned tomato sauce
  • 1 (6.5 ounce or 184 gram) jar marinated artichoke hearts, roughly chopped (about 1 cup of artichoke hearts)
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup roasted red peppers, roughly chopped
  • 1 ½ teaspoons organic granulated sugar
  • ½ teaspoon red pepper flakes, or to taste
  • ¼ cup chopped fresh basil leaves, packed
  • Salt and black pepper, to taste (see Note)
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