Mostaccioli puttanesca style

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive or vegetable oil
1 can Anchovy fillets 2 oz cans; drained, chopped
2 tablespoons Chopped capers
2 Cloves garlic; minced
3½ cup Whole or stewed tomatoes; undrained
1 cup Ready-to-serve beef broth
1 cup Sliced pitted ripe olives
⅔ cup Tomato paste
⅓ cup Chopped fresh parsley
½ teaspoon Crushed dried red pepper
1 pounds Ronzoni mostaccioli; uncooked

In large skillet, heat oil. Add anchovies, capers and garlic; cook 3 minutes. Stir in remaining ingredients except pasta; heat to boiling, stirring occasionally to break up tomatoes. Reduce heat; simmer 30 minutes, stirring occasionally. Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot pasta.

Busted by Barbra <Barbra@...>

Recipe by: Ronzoni

Posted to brand-name-recipes by Beach Princess<barbra@...> on Jan 23, 1998

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