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Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers

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.





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