8 ounces dried multigrain penne pasta (about 2½ cups)
¼ cup Kalamata olives, chopped
¼ cup snipped fresh parsley
Snipped fresh parsley (optional)
In a large nonstick skillet cook ground beef, onion and garlic over medium heat until meat browns and onion is tender. Drain off fat and discard.
In a 3½- or 4-quart slow cooker combine beef mixture, tomatoes, tomato paste, anchovies, oregano and crushed red pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Meanwhile, cook pasta according to package directions; drain.
Before serving, stir olives and ¼ cup parsley into slow cooker. Serve beef mixture over hot cooked pasta. If desired, garnish with additional snipped fresh parsley.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.