| 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.
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