09-27-2004, 12:58 PM
Prep: 10 min, Cook: 10 min. [ul] [li]1 lb. spaghetti or other pasta [li]1 Tbs. plus 1 tsp. oil [li]2 red peppers, seeded and sliced [li]2 yellow peppers, seeded and sliced [li]5 green shallots, sliced [li]3-1/2 cups canned tomatoes, crushed, undrained [li]1/4 lb. canned anchovy fillets, drained and chopped [li]2-3/4 Tbs. fresh chives, chopped [li]2-3/4 Tbs. fresh parsley, chopped[/li][/ul]
Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain. Meanwhile, heat oil in a heavy nonstick pan over medium-high heat. Add peppers and cook, stirring, 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 8-10 minutes. Serve sauce over pasta.
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Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain. Meanwhile, heat oil in a heavy nonstick pan over medium-high heat. Add peppers and cook, stirring, 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 8-10 minutes. Serve sauce over pasta.
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