Ronzoni Mostaccioli Puttanesca Style
Prep Time: 10 min.
Start to Finish: 40 min.
Ingredients:
2 tablespoons olive or vegetable oil
1 can (2 oz.) anchovy fillets, drained, chopped
2 tablespoons chopped capers
2 cloves garlic, minced
3-1/2 cups (28-oz. can) whole or stewed tomatoes, undrained
1 cup ready-to-serve beef broth
1 cup sliced pitted ripe olives
2/3 cup (6-oz. can) tomato paste
1/3 cup chopped fresh parsley
1/2 teaspoon crushed dried red pepper
6 cups (16 oz.) 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. 8 servings (1-1/2 cups each).
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)