Yield: 4 servings
|1 cup||Boiling water|
|¼ cup||Dried tomatoes|
|¼ cup||Olive oil|
|¼ cup||Chopped onion|
|2 teaspoons||Anchovy paste|
|8||Cloves garlic, finely chopped|
|½ cup||Chopped and pitted green and oil-cured ripe olives|
|1 tablespoon||Chopped fresh marjoram leaves|
|1 pack||(12-oz) dried penne or other tubular pasta|
1. In small bowl, combine water and tomatoes; set aside 5 minutes for tomatoes to soften.
2. In large, heavy skillet, heat oil over medium-high heat; add onion and anchovy paste and saute until onion is golden brown. Add garlic, dried tomatoes and their soaking liquid, the olives, capers, and marjoram; cook sauce, stirring occasionally, 9 to 12 minutes or until half of liquid has evaporated.
3. Meanwhile, cook penne following package directions. Drain penne very well, then place in serving bowl and toss with vegetable mixture. Serve family style or divide among 4 individual bowls.
Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg> Submitted By DIANE PAHL On 10-02-94