| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Home5 | 1 | servings |
INGREDIENTS
| Linguini pasta – cooked; serving for 2 | ||
| 3 | Chopped garlic cloves | |
| 1 | tb | Olive oil |
| 1 | Red bell pepper – peeled; roasted | |
| 1 | Yellow bell pepper – peeled; roasted | |
| 2 | ts | Capers |
| 4 | Anchovy filets | |
| 12 | Kalamata olives – pitted; sliced | |
| 1 | Red and 1 yellow tomato – peeled; seeded, juice | |
| ; reserved | ||
| Olive oil | ||
| 2 | tb | Italian parsley |
INSTRUCTIONS
Directions: In a medium pan, heat the olive oil and saut. the garlic briefly. Add the roasted peppers and capers. Cook for 1 minute. Add the anchovy filets, parsley, tomatoes, juice of the tomatoes, and olives. Saut. for approximately 8 minutes to combine flavors. Toss with the cooked pasta and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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