Recipe courtesy of Michele Urvater
Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 711
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 83
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 50
- Cholesterol
- 531
- Sodium
- 1145
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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.