Ingredients:
- 3 yellow, red, or orange bell peppers , cut lengthwise into 1/4-inch-thick strips
- accompaniment: grated parmesan
Directions:
- Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then add bell peppers, onion, garlic, and anchovy. Lower heat to moderately low and cook, covered, stirring occasionally, until vegetables are very tender and lightly browned, 15 to 20 minutes. Stir in capers and vinegar.
- Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup cooking water. Add pasta to pepper mixture and toss, adding enough cooking water for sauce to coat pasta. Season with salt and pepper and toss with basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.63 Kcal (710 kJ) | ||
| Calories from fat | 94.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.5g | 16% | |
|---|---|---|---|
| Sodium | 180.52mg | 8% | |
| Potassium | 68.26mg | 1% | |
| Total Carbs | 12.74g | 4% | |
| Sugars | 3.22g | 13% | |
| Dietary Fiber | 4.41g | 18% | |
| Protein | 4.04g | 8% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 16.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 120.95 Kcal (506 kJ) | ||
| Calories from fat | 67.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.48g | 16% | |
|---|---|---|---|
| Sodium | 128.71mg | 8% | |
| Potassium | 48.67mg | 1% | |
| Total Carbs | 9.09g | 4% | |
| Sugars | 2.29g | 13% | |
| Dietary Fiber | 3.14g | 18% | |
| Protein | 2.88g | 8% | |
| Vitamin C | 2.6mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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