Mediterranean Pork and Pasta 1 lb Fettuccine
1 lb Lean boneless pork strips
Salt and pepper to taste
2 tb Vegetable oil
1 cn (8-oz) tomato sauce
2 tb Capers; chopped
2 tb Anchovy fillets; chopped
2 ts Dried rosemary; finely chopped
1/4 c 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 sauce--the capers, anchovies and
olives will add plenty of punch.
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