Peppers and Spaghetti, the Leaner Way

• 8 ounces spaghetti
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small green bell pepper, seeded and thinly julienned
• 1 small yellow bell pepper, seeded and thinly julienned
• Chicken broth
• 2 fresh ripe tomatoes, chopped finely
• 2 tablespoons drained, chopped capers
• 4 flat anchovies, minced
• 1/4 cup chopped fresh Italian parsley
• Salt

1. In a large pot bring salted water to a boil.
2. Add spaghetti and cook for about 8 to 10 mins, until firm to the bite or according to package directions.In a non-stick skillet saute garlic in olive oil for a few moments.
3. Add julienned green and yellow bell peppers.
4. Add some broth, cover and cook 5 to 7 minutes or until peppers are really tender.
5. Add tomatoes and saute just to heat gently.
6. Add capers and anchovies and remove from heat; taste for seasoning.
7. When spaghetti is done, drain.
8. Portion out, toss with peppers, and garnish with chopped parsley.

spaghetti, olive oil, garlic, green bell pepper, yellow bell pepper, chicken broth, fresh ripe tomatoes, capers, anchovies, fresh italian parsley, salt

Taken from www.foodnetwork.com/recipes/peppers-and-spaghetti-the-leaner-way-recipe.html (may not work)