Recipe - Puttannesca Scalia

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 teaspoon Capers
4 Anchovy filets
12 Kalamata olives pitted;
cut or sliced up
1 Red and 1 yellow tomato
peeled; seeded, juice
; reserved
Olive oil
2 tablespoon Italian parsley

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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