Ingredients Jump to Instructions ↓

  1. 8 oz 227g Spaghetti

  2. 2 tablespoons 30ml Olive oil

  3. 2 Garlic cloves - minced

  4. 1 Green bell pepper - seeded, and (small) Thinly julienned

  5. 1 Yellow bell pepper - seeded, and (small) Thinly julienned Chicken broth

  6. 2 Fresh ripe tomatoes - chopped finely

  7. 4 Flat anchovies - minced

  8. 2 tablespoons 30ml Drained, chopped capers

  9. 1/4 cup 36g / 1 1/3oz Chopped fresh Italian parsley Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large pot bring salted water to a boil. Add spaghetti and cook for about 8 to 10 minutes, 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. This recipe yields 4 servings.


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