Calamari, Tomato And Bell Pepper Saute With Anchovies And Capers Recipe

• 4 Tbsp. Extra virgin olive oil
• 2 x Shallots chopped
• 1 x Yellow bell pepper cut into strips
• 2 c. Liquid removed minced tomatoes
• 2 x Garlic cloves chopped
• 1 tsp Chopped fresh thyme Salt to taste Freshly-grnd black pepper to taste
• 2 lb Whole small squid cleaned, and cut into rings
• 3 x Anchovy fillets - (to 4) chopped
• 1 Tbsp. Liquid removed and chopped capers
• 6 x Black olives pitted, minced
• 3 Tbsp. Chopped fresh parsley
• 12 ounce Pasta cooked, liquid removed

1. In a large skillet set over moderate heat, heat the oil till it is warm.
2. Add in the shallots and cook them, stirring, 2 min.
3. Add in the bell pepper and cook it, stirring occasionally, for 3 min, or possibly till softened.
4. Add in the tomatoes, garlic, thyme, salt and pepper and simmer the mix, stirring occasionally, for 5 min.
5. Add in the squid and cook, stirring for 1 to 2 min, or possibly till it is white.
6. Add in the anchovy fillets, capers and black olives and cook the mix, stirring, for 2 to 3 min more.
7. Stir in parsley.
8. Transfer the pasta to a serving dish, add in the sauce and toss to combine.
9. This recipe yields 3 to 4 servings.

extra virgin olive oil, shallots, yellow bell pepper, liquid removed, garlic, salt, capers, black olives, parsley, pasta

Taken from cookeatshare.com/recipes/calamari-tomato-and-bell-pepper-saute-with-anchovies-and-capers-97761 (may not work)