Angela Mia

Yield: 5 portions
Portion Size: 1/2 cup

Capers 1/4 cup
Green olives, Spanish 1/2 cup
Angela Mia® Spaghetti Sauce27000 422013 cups
Anchovy, chopped 2 tbsp
Red chili, crushed 1 tsp


  1. Place a medium-size saucepan over a medium flame.
  2. Add capers and olives and sauté for 2 minutes.
  3. Stir in spaghetti sauce and anchovy.
  4. Bring to a boil, then turn down to a simmer and cook for 25 minutes.
  5. Season with crushed red chili flakes.
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