Esta es una exhibición prevé de cómo se va ver la receta de 'Calamari, Tomato And Bell Pepper Saute With Anchovies And Capers' imprimido.

Receta Calamari, Tomato And Bell Pepper Saute With Anchovies And Capers
by Global Cookbook

Calamari, Tomato And Bell Pepper Saute With Anchovies And Capers
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 3

Ingredientes

  • 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

Direcciones

  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.