Calamari, Tomato And Bell Pepper Saute With Anchovies And Capers Recipe

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Servings: 3


Cost per serving $3.31 view details
  • 4 Tbsp. Extra virgin olive oil
  • 2 x Shallots chopped
  • 1 x Yellow bell pepper cut into strips
  • 2 c. Liquid removed minced tomatoes
  • 2 x Garlic cloves chopped
  • 1 tsp Chopped fresh thyme Salt to taste Freshly-grnd black pepper to taste
  • 2 lb Whole small squid cleaned, and cut into rings
  • 3 x Anchovy fillets - (to 4) chopped
  • 1 Tbsp. Liquid removed and chopped capers
  • 6 x Black olives pitted, minced
  • 3 Tbsp. Chopped fresh parsley
  • 12 ounce Pasta cooked, liquid removed


  1. In a large skillet set over moderate heat, heat the oil till it is warm. Add in the shallots and cook them, stirring, 2 min. Add in the bell pepper and cook it, stirring occasionally, for 3 min, or possibly till softened. Add in the tomatoes, garlic, thyme, salt and pepper and simmer the mix, stirring occasionally, for 5 min. Add in the squid and cook, stirring for 1 to 2 min, or possibly till it is white. Add in the anchovy fillets, capers and black olives and cook the mix, stirring, for 2 to 3 min more. Stir in parsley. Transfer the pasta to a serving dish, add in the sauce and toss to combine.
  2. This recipe yields 3 to 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 559g
Recipe makes 3 servings
Calories 1118  
Calories from Fat 456 41%
Total Fat 51.13g 64%
Saturated Fat 7.66g 31%
Trans Fat 0.0g  
Cholesterol 705mg 235%
Sodium 233mg 10%
Potassium 1240mg 35%
Total Carbs 98.48g 26%
Dietary Fiber 5.0g 17%
Sugars 5.46g 4%
Protein 62.98g 101%
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