Mostaccioli Puttanesca Style
| Yield: | 4 Servings |
| Categories: |
| 2 | tb | Olive or vegetable oil |
| 1 | cn | Anchovy fillets 2 oz cans; drained, chopped |
| 2 | tb | Chopped capers |
| 2 | Cloves garlic; minced | |
| 3 1/2 | c | Whole or stewed tomatoes; undrained |
| 1 | c | Ready-to-serve beef broth |
| 1 | c | Sliced pitted ripe olives |
| 2/3 | c | Tomato paste |
| 1/3 | c | Chopped fresh parsley |
| 1/2 | ts | Crushed dried red pepper |
| 1 | lb | Ronzoni mostaccioli; uncooked |
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