| 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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