Peppers and Spaghetti, the Leaner Way

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 8 ounces spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small green bell pepper, seeded and thinly julienned
  • 1 small yellow bell pepper, seeded and thinly julienned
  • Chicken broth
  • 2 fresh ripe tomatoes, chopped finely
  • 2 tablespoons drained, chopped capers
  • 4 flat anchovies, minced
  • 1/4 cup chopped fresh Italian parsley
  • Salt
Directions

In a large pot bring salted water to a boil. Add spaghetti and cook for about 8 to 10 mins, until firm to the bite or according to package directions.In a non-stick 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. Portion out, toss with peppers, and garnish with chopped parsley.

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