Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
3 to 4 servings

Ingredients

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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Sweet Pepper Poppers

Recipe courtesy of Kelsey Nixon

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Stuffed Piquillo Peppers with Chorizo and Manchego

Recipe courtesy of Anne Burrell

Roasted Red Pepper Sauce (with Gnocchi)

Recipe courtesy of Georgia Downard

Grilled Salmon with Sun-Dried Tomato Butter (California)

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.