Recipe - Mediterranean Pork And Pasta

1 pound Fettuccine
1 pound Lean boneless pork strips
Salt and pepper to taste
2 tablespoon Vegetable oil
1 cn (8oz) tomato sauce
2 tablespoon Capers; chopped
2 tablespoon Anchovy fillets; chopped
2 teaspoon Dried rosemary; finely
chopped
One fourth cup Greek olives; pitted and
chopped

Cook the pasta in boiling salted water. Meanwhile, season the pork with
salt and pepper. Heat the oil in a large skillet over 5 minutes, until
done. Add the tomato sauce, capers, anchovies, rosemary and olives. Cook 3
to 5 minutes, until heated through. Drain the pasta, add it to the pork
sauce and toss well to coat. Makes 4 to 6 servings.

Don't worry about using canned tomato saucethe capers, anchovies and
olives will add plenty of punch.
Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
26, 1998