INGREDIENTS:
1/2 pound rigatoni, cooked according to package instructions 2 tablespoons annatto oil 1/4 pound smoked ham, diced
1/4 cup Basic Recaito 2 pounds chicken pieces, seasoned with Adobo 1/4 cup manzanilla olives, chopped
1 tablespoon capers 1 cup tomato sauce 1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 Put the cooked pasta in a bowl. Heat the oil in a skillet and saute the ham and recaito over medium heat for 3 minutes. Add the chicken, olives, and capers and cook for 5 minutes. Add the tomato sauce and bring to a boil. Reduce the heat to medium-low and cook, covered, for 20 minutes. Add the pasta, pepper, and cheese and toss well.
