Calamari Tomato and Bell Pepper Saute with Anchovies and Capers
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
Instructions
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