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mostaccioli puttanesca style

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Olive or vegetable oil

  2. 1 can Anchovy fillets

  3. 2 oz cans; drained, chopped

  4. 2 tablespoons Chopped capers

  5. 2 Cloves garlic; minced

  6. 3 1/2 cup Whole or stewed tomatoes; undrained

  7. 1 cup Ready-to-serve beef broth

  8. 1 cup Sliced pitted ripe olives

  9. cup Tomato paste

  10. cup Chopped fresh parsley

  11. teaspoon Crushed dried red pepper

  12. 1 pounds Ronzoni mostaccioli; uncooked

Instructions Jump to Ingredients ↑

  1. 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.

  2. Busted by Barbra

  3. Recipe by: Ronzoni Posted to brand-name-recipes by Beach Princess on Jan 23, 1998

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