Rigatoni with Veal, Olives and Tomatoes

Serves: 6
Classification: Pasta

Preparation Time: 15 - 30 mins
Cooking Time: 15 - 30 mins


San Remo No.109 Rigatoni 1 lb

¼ cup olive oil
2 cloves garlic, crushed
1 lb lean veal, thinly sliced
1 x 14 oz canned tomatoes, drained and chopped
½ cup chopped fresh parsley
15 stuffed olives, sliced
2 oz tin anchovy fillets, drained & chopped
½ tsp dried basil
Chilli powder to taste
Salt and pepper to taste (optional)
Parmesan cheese (optional)

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  1. Heat oil in large frying pan. Cook garlic and veal until veal is browned, then mix in tomatoes, parsley, olives, anchovies, basil and chilli powder to taste.
  2. Season with salt and pepper and gently cook for 5 minutes, stirring occasionally.
  3. Cook the pasta as per packet instructions. Drain.
  4. In a large bowl, gently mix pasta with veal sauce.
  5. Add parmesan cheese, salt and pepper if desired.

© San Remo Macaroni Company Pty Ltd 2018
The Copyright for this recipe has been assigned to and is held by San Remo.

Rigatoni with Veal, Olives and Tomatoes

Main course
PT15 - 30M
PT15 - 30M