Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers

Recipe courtesy of Michele Urvater

Rated: 5 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Cook Time:
20 min
Level:
--
Yield:
3 to 4 servings

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Times:

Prep: 5 min
Inactive Prep: --
Cook: 20 min
Total:: 25 min

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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.

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Comments & Reviews

recipe Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers
James Malibu, CA 07-09-2006
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Wonderful, flavorful and colorful...
Rated: 5 stars out of 5

This is a great, easy recipe that you will enjoy. The flavors are subtle and intriguing. For instance, the thyme, which I... seldom use because it can be so insidious, is the perfect spice for this dish. The anchovy, which I considered eliminating but added out of loyalty to the recipe, makes the dish. Just make sure the squid is cold when you cook it rather than at room temperature. It will be more tender cooked from ice cold. Don't over cook it! And add 2 more tablespoons of parsley than called for in the recipe. The color is enticing and it does not impact the flavor negatively. JimRead more
recipe Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers
TIM none, CA 11-22-2004
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Surprisingly good!
Rated: 5 stars out of 5

Though at first this didn't seem to be one of the best recipe's in my box. After making it a few times it truly has become... one. Easy to make and fast prep time with a very zesty taste all make this a great meal. This dish is best following the recipe to the letter. I tried to modify it, but still had the best results just going with what's written.Read more