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

Directions

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.