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Calamari, Tomato & Bell Pepper Saute W Anchovies & Capers

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  • 4 tb Olive oil
  • 2 Shallots; minced
  • 1 Yellow bell pepper; cut into strips
  • 2 c Drained chopped tomatoes
  • 2 Garlic cloves; minced
  • 1 ts Minced fresh thyme
  • Salt; to taste
  • Freshly-ground black pepper; to taste
  • 2 lb Whole small squid; cleaned, and
  • Cut into rings
  • 3 Anchovy fillets - (to 4); minced
  • 1 tb Drained and minced capers
  • 6 Black olives; pitted, chopped
  • 3 tb Minced fresh parsley
  • 12 oz Pasta; cooked, drained


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 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. This recipe yields 3 to 4 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6533 broadcast 06-14-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or-
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.