| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pmonfri1 |
3 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 2 |
|
Shallots; minced |
| 1 |
|
Yellow bell pepper; cut into strips |
| 2 |
c |
Drained chopped tomatoes |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Minced fresh thyme |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
lb |
Whole small squid; cleaned, and |
|
|
Cut into rings |
| 3 |
|
Anchovy fillets – (to 4); minced |
| 1 |
tb |
Drained and minced capers |
| 6 |
|
Black olives; pitted, chopped |
| 3 |
tb |
Minced fresh parsley |
| 12 |
oz |
Pasta; cooked, drained |
INSTRUCTIONS
In a large skillet set over moderate heat, heat the oil until it is
hot. Add the shallots and cook them, stirring, 2 minutes. Add the
bell pepper and cook it, stirring occasionally, for 3 minutes, or
until softened. Add the tomatoes, garlic, thyme, salt and pepper and
simmer the mixture, stirring occasionally, for 5 minutes. Add the
squid and cook, stirring for 1 to 2 minutes, or until it is white.
Add the anchovy fillets, capers and black olives and cook the
mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer
the pasta to a serving dish, add the sauce and toss to combine. This
recipe yields 3 to 4 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # PS-6533 broadcast 06-14-1998) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-20-1998
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.
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