1 1/2 tbsp Olive oil
3 Garlic cloves, minced
3 Anchovy fillets, chopped
14 oz Italian plum tomatoes (canned), including liquid
1 cup Pitted black olives, sliced
1/4 cup Capers
1 lb Spaghetti
Chopped parsley
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In a skillet, heat oil. Add garlic and anchovies; cook over low heat until almost melted. Chop tomatoes; add to skillet. Stir in olives and capers; cook for 5 minutes. Cook spaghetti according to package directions; drain. Add tomato mixture and mix well. Sprinkle with chopped parsley and serve immediately. Makes 4 to 6 servings.
QUICK & EASY PASTA RECIPES (March 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
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