| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Italian | Pasta, Dishes | 4 | Servings |
INGREDIENTS
| 8 | oz | Spaghetti |
| 2 | tb | Olive oil |
| 2 | Cloves garlic, minced | |
| 1 | sm | Green bell pepper, seeded/julienned |
| 1 | sm | Yellow bell pepper, seeded/ julienned |
| Chicken broth | ||
| 2 | Fresh ripe tomatoes, finely chopped | |
| 4 | Flat anchovies, minced | |
| 2 | tb | Capers drained and chopped |
| 1/4 | c | Chopped fresh Italian parsley |
| Salt |
INSTRUCTIONS
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@netrax.net (Shermeyer-Gail) on Feb 12, 1997.
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