8 oz Spaghetti
2 tbsp Olive oil
2 Cloves garlic, minced
1 small Green bell pepper, seeded/julienned
1 small Yellow bell pepper, seeded/ julienned
Chicken broth
2 Fresh ripe tomatoes, finely chopped
4 Flat anchovies, minced
2 tbsp Capers drained and chopped
1/4 cup Chopped fresh Italian parsley
Salt
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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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