Ingredients
8
oz. (2 1/2 cups) uncooked penne or mostaccioli (tube-shaped pasta)
2
tablespoons unseasoned dry bread crumbs
2
tablespoons grated Parmesan cheese
3/4
lb. pork tenderloin, thinly sliced
2
teaspoons olive oil
1
(14.5-oz.) can diced tomatoes with garlic, oregano and basil, undrained
1
(8-oz.) can no-salt-added tomato sauce
1/2
cup sliced green onions
1
(2 1/4-oz.) can sliced ripe olives, drained
Preparation
Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, combine bread crumbs and cheese in plastic bag. Add pork slices; shake to coat. In large nonstick skillet, heat oil over medium-high heat until hot. Add pork; cook 4 to 6 minutes or until browned on each side, turning occasionally.
Add tomatoes, tomato sauce, onions and olives to pork; stir gently to mix. Bring to a boil. Reduce heat to low; cover and simmer 5 to 10 minutes or until pork is tender and sauce is of desired consistency, stirring occasionally. Serve pork mixture over penne.
