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+--- Thread: Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers (/showthread.php?tid=299863)
Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers - tubeN2 - 01-10-2007
[font "verdana, arial, helvetica"][size 2]4 tbl Olive oil
2 x Shallots minced
1 x Yellow bell pepper cut into strips
2 cup Drained chopped tomatoes
2 x Garlic cloves minced
1 tsp Minced fresh thyme
Salt to taste
Freshly-ground black pepper to taste
2 lb Whole small squid cleaned, and
cut into rings
3 x Anchovy fillets - (to 4) minced
1 tbl Drained and minced capers
6 x Black olives pitted, chopped
3 tbl Minced fresh parsley
12 oz Pasta cooked, drained
In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine.
This recipe yields 3 to 4 servings.[/size][/font]