| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Greek |
Capers, Meats |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fettuccine |
| 1 |
lb |
Lean boneless pork strips |
|
|
Salt and pepper to taste |
| 2 |
T |
Vegetable oil |
| 1 |
|
8-oz tomato sauce |
| 2 |
T |
Capers, chopped |
| 2 |
T |
Anchovy fillets, chopped |
| 2 |
t |
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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