Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Ingredients:
4 tablespoons olive oil |
2 shallots, minced |
1 yellow bell pepper, cut into strips |
2 cups drained chopped tomatoes |
2 cloves garlic, minced |
1 teaspoon minced fresh thyme |
salt and pepper |
2 pounds whole small squid, cleaned and cut into rings |
3 to 4 anchovy fillets, minced |
1 tablespoon drained and minced capers |
6 pitted black olives, chopped |
3 tablespoons minced fresh parsley |
12 ounces cooked and drained pasta |
Directions:
1. 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
2. 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.
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