| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; minced |
| 3 |
tb |
Olive oil |
| 1 |
|
Jar (27.7 oz.) Ragú Old World Style Spaghetti Sauce Traditional |
| 1/4 |
c |
Chopped; pitted, oil-cured olives |
| 1 |
tb |
Small capers; rinsed |
|
|
Crushed red pepper flakes to taste |
| 1/2 |
ts |
Oregano |
|
|
Salt and pepper to taste |
| 1 |
lb |
Penne |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
In a large skillet, lightly sauté garlic in olive oil over low heat. Add
sauce, olives, capers, crushed red pepper, oregano, salt and pepper. Simmer
over low heat about 15 minutes, stirring occasionally. While the sauce is
simmering, cook penne in boiling water as package directs; drain well. Add
parsley to sauce just before serving. Spoon sauce over pasta.
Serves 6.
Posted to Bakery-Shoppe Digest V1 #230 by Cheryl Perkins
<victoria@rpmdp.com> on Sep 12, 1997
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