| 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.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”