Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers Recipe

Name: Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Add the shallots and cook them, stirring, 2 minutes.
3
Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened.
4
Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes.
5
Add the squid and cook, stirring for 1 to 2 minutes, or until it
6
is white.
7
Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more.
8
Stir in parsley.
9
Transfer the pasta to a serving dish, add the sauce and toss to combine.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 shallots, minced, 1 yellow bell pepper, cut into strips, 2 cups drained chopped tomatoes, and more.

Yes, Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers

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