Puttannesca scalia
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Linguini pasta - cooked; serving for 2 | ||
| 3 | Chopped garlic cloves | |
| 1 | tablespoon | Olive oil |
| 1 | Red bell pepper - peeled; roasted | |
| 1 | Yellow bell pepper - peeled; roasted | |
| 2 | teaspoons | Capers |
| 4 | Anchovy filets | |
| 12 | Kalamata olives - pitted; sliced | |
| 1 | Red and 1 yellow tomato - peeled; seeded, juice | |
| ; reserved | ||
| Olive oil | ||
| 2 | tablespoons | Italian parsley |
Directions
Directions: In a medium pan, heat the olive oil and saut‚ the garlic briefly. Add the roasted peppers and capers. Cook for 1 minute. Add the anchovy filets, parsley, tomatoes, juice of the tomatoes, and olives. Saut‚ for approximately 8 minutes to combine flavors. Toss with the cooked pasta and serve.
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