| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Olive or vegetable oil |
| 1 | cn | Anchovy fillets 2 oz cans; drained, chopped |
| 2 | tb | Chopped capers |
| 2 | Cloves garlic; minced | |
| 3 1/2 | c | Whole or stewed tomatoes; undrained |
| 1 | c | Ready-to-serve beef broth |
| 1 | c | Sliced pitted ripe olives |
| 2/3 | c | Tomato paste |
| 1/3 | c | Chopped fresh parsley |
| 1/2 | ts | Crushed dried red pepper |
| 1 | lb | Ronzoni mostaccioli; uncooked |
INSTRUCTIONS
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@TheOfiice.net> Recipe by: Ronzoni Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 23, 1998
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