1 (8 ounce) package rotenberg pasta
2 (14 ounce) cans diced tomatoes
1 (15 ounce) can whole peeled tomatoes with juice
2 tablespoons butter or margarine, melted
1 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs
1/4 cup milk
1 tablespoon olive oil
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
Place diced tomatoes, tomatoes, mixed vegetables, juice, butter, salt and pepper into a large mixing bowl. Mix until smooth; transfer to the large pot. Heat over medium heat. Stir occasionally, allowing the tomatoes to absorb water.
Beat 1/2 cup milk and olive oil in a small bowl. Pour over drained pasta. Serve warm.