Recipe - Mostaccioli Puttanesca Style

2 tablespoon Olive or vegetable oil
1 cn Anchovy fillets 2 ounce cans;
drained, chopped
2 tablespoon Chopped capers
2 Cloves garlic; minced
3 One half cup Whole or stewed tomatoes;
undrained
1 cup Readytoserve beef broth
1 cup Sliced pitted ripe olives
2/3 cup Tomato paste
1/3 cup Chopped fresh parsley
One half teaspoon Crushed dried red pepper
1 pound Ronzoni mostaccioli;
uncooked

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 brandnamerecipes by Beach Princessbarbra@pipeline.com on Jan
23, 1998