Peppers And Spaghetti, The Leaner Way

Recipe Ingredients

8 oz	227g	Spaghetti
2 tablespoons	30ml	Olive oil
2		Garlic cloves - minced
1		Green bell pepper - seeded, and (small)
		Thinly julienned
1		Yellow bell pepper - seeded, and (small)
		Thinly julienned
		Chicken broth
2		Fresh ripe tomatoes - chopped finely
4		Flat anchovies - minced
2 tablespoons	30ml	Drained, chopped capers
1/4 cup	36g / 1.3oz	Chopped fresh Italian parsley
		Salt - to taste

Recipe Instructions

In a large pot bring salted water to a boil. Add spaghetti and cook for about 8 to 10 minutes, until firm to the bite or according to package directions.

In a nonstick skillet saute garlic in olive oil for a few moments. Add julienned green and yellow bell peppers. Add some broth, cover and cook 5 to 7 minutes or until peppers are really tender. Add tomatoes and saute just to heat gently. Add capers and anchovies and remove from heat; taste for seasoning.

When spaghetti is done, drain and dry, and portion it out and toss with peppers, and garnish with chopped parsley.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6530 broadcast 06-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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