Title: Peppers and Spaghetti, the Leaner Way (Mf)
Categories: Pasta, Dishes
Yield: 4 Servings

8 oz Spaghetti
2 tb Olive oil
2 Cloves garlic, minced
1 sm Green bell pepper,
-seeded/julienned
1 sm Yellow bell pepper, seeded/
-julienned
Chicken broth
2 Fresh ripe tomatoes, finely
-chopped
4 Flat anchovies, minced
2 tb Capers drained and chopped
1/4 c Chopped fresh Italian
-parsley
Salt

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 nonstick 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 and dry, and portion it out and toss with
peppers, and garnish with chopped parsley.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6530

Posted to MC-Recipe Digest V1 #484 by 4paws@netrax.net (Shermeyer-Gail) on
Feb 12, 1997.