Recipe courtesy of Michele Urvater

Peppers and Spaghetti, the Leaner Way

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  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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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


8 ounces spaghetti

2 tablespoons olive oil

2 cloves garlic, minced


  1. 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.
  2. Add tomatoes and saute just to heat gently. Add capers and anchovies and remove from heat; taste for seasoning.
  3. When spaghetti is done, drain. Portion out, toss with peppers, and garnish with chopped parsley.