- Prep:15 Min
- Cook:15 Min
- Yields:10 Servings
- COOK rigatoni in a large saucepan of boiling water until al dente. Drain.
- HEAT oil in a frying pan and sauté onion, garlic and anchovies until softened. Stir in cream, ZoOSh Tangy Tomato Dressing, sliced black olives and capers. Simmer for 5 minutes, stir in pasta and heat through.
- STIR in parsley then serve immediately.
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