Spaghetti a la Magdalena

Ingredients

3 cups marinara sauce, preferably homemade
3 (14½-ounce) cans low-sodium vegetable or chicken broth
1 box (1 pound) thin pasta (capellini or spaghettini), broken in half
4 ounces thinly sliced prosciutto or other fine ham, cut into thin ribbons, or cooked ground beef
½ red pepper, chopped
½ large onion, chopped
½ cup chopped green olives
2 tablespoons crushed garlic
Grated Parmesan cheese (optional)

1. In a large saucepot, mix together the marinara sauce and 2 cans of the broth. Bring to a boil.

2. Add the pasta to the sauce and simmer on a low flame, stirring frequently.

3. While the pasta is cooking, add the ham or ground beef, red pepper, onion, olives, and garlic.

4. Add the last can of broth, stirring frequently, until the pasta is completely cooked and almost all the liquid is absorbed, about 5 minutes.

5. Serve the pasta with Parmesan cheese, if desired. Makes 4 servings.