Calamari, Tomato & Bell Pepper Saute w Anchovies & Capers

Recipe Ingredients

4 tablespoons	60ml	Olive oil
2		Shallots - minced
1		Yellow bell pepper - cut into strips
2 cups	125g / 4.4oz	Drained chopped tomatoes
2		Garlic cloves - minced
1 teaspoon	5ml	Minced fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Whole small squid - cleaned, and
		Cut into rings
3		Anchovy fillets - (to 4) - minced
1 tablespoon	15ml	Drained and minced capers
6		Black olives - pitted, chopped
3 tablespoons	45ml	Minced fresh parsley
12 oz	340g	Pasta - cooked, drained

Recipe Instructions

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.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6533 broadcast 06-14-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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