Name: Mediterranean Pork and Pasta
Ingredients: 1 lb Fettuccine; 1 lb Lean boneless pork strips; Salt and pepper to taste; 2 tb Vegetable oil; 1 cn (8-oz) tomato sauce; 2 tb Capers; chopped; 2 tb Anchovy fillets; chopped; 2 ts Dried rosemary; finely chopped; 1/4 c Greek olives; pitted and chopped

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Greek	Meats, Capers	1	Servings

INGREDIENTS

1	lb	Fettuccine
1	lb	Lean boneless pork strips
		Salt and pepper to taste
2	tb	Vegetable oil
1	cn	(8-oz) tomato sauce
2	tb	Capers; chopped
2	tb	Anchovy fillets; chopped
2	ts	Dried rosemary; finely chopped
1/4	c	Greek olives; pitted and chopped

INSTRUCTIONS

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@ix.netcom.com> on May
26, 1998

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