1/2 cup olive oil
1/2 cup chopped fresh pineapple
1 cup chopped green onions
1/4 cup chopped carrots
1/4 cup chopped celery
2 tablespoons olive oil
1/4 cup chopped green onions
1/4 cup chopped celery
1 (16 ounce) can pineapple juice
1 teaspoon lemon juice
1/2 teaspoon orange juice
1 teaspoon dried basil
1 pinch dried parsley
In a large bowl, mix olive oil, pineapple, green onions, carrots, celery, olive oil, green onions, celery, pineapple juice, lemon juice and orange juice. Mix well and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Heat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix pineapple juice, lemon juice, orange juice, basil, parsley, anchovies, lemon zest and cloves. Mix well. Pour over pasta.
Bake in preheated oven for 10 to 15 minutes, or until pasta is tender.
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