Peppers and spaghetti, the leaner way (mf)

4 Servings

Ingredients

Quantity Ingredient
8 ounces Spaghetti
2 tablespoons Olive oil
2 Cloves garlic, minced
1 small Green bell pepper, seeded/julienned
1 small Yellow bell pepper, seeded/ julienned
Chicken broth
2 Fresh ripe tomatoes, finely chopped
4 Flat anchovies, minced
2 tablespoons Capers drained and chopped
¼ cup Chopped fresh Italian parsley
Salt

Directions

In a large pot bring salted water to a boil. Add spaghetti and cook for about 8 to 10 mins, until firm to the bite or according to package directions.

In a nonstick skillet saute garlic in olive oil for a few moments. Add julienned green and yellow bell peppers. Add some broth, cover and cook 5 to 7 minutes or until peppers are really tender.

Add tomatoes and saute just to heat gently. Add capers and anchovies and remove from heat; taste for seasoning.

When spaghetti is done, drain and dry, and portion it out and toss with peppers, and garnish with chopped parsley.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6530 Posted to MC-Recipe Digest V1 #484 by 4paws@... (Shermeyer-Gail) on Feb 12, 1997.

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