Mediterranean pork and pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fettuccine |
| 1 | pounds | Lean boneless pork strips |
| Salt and pepper to taste | ||
| 2 | tablespoons | Vegetable oil |
| 1 | can | (8-oz) tomato sauce |
| 2 | tablespoons | Capers; chopped |
| 2 | tablespoons | Anchovy fillets; chopped |
| 2 | teaspoons | Dried rosemary; finely chopped |
| ¼ | cup | Greek olives; pitted and chopped |
Directions
Cook the pasta in boiling salted water. Meanwhile, season the pork with salt and pepper. Heat the oil in a large skillet over 5 minutes, until done. Add the tomato sauce, capers, anchovies, rosemary and olives. Cook 3 to 5 minutes, until heated through. Drain the pasta, add it to the pork sauce and toss well to coat. Makes 4 to 6 servings.
Don't worry about using canned tomato sauce--the capers, anchovies and olives will add plenty of punch.
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 26, 1998