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