Recipe courtesy of Michele Urvater

Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 3 to 4 servings
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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


  1. 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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