Ingredients

• 1 small green bell pepper, seeded and thinly julienned
• 1 small yellow bell pepper, seeded and thinly julienned
• Chicken broth
• 2 fresh ripe tomatoes, chopped finely
• 2 tablespoons drained, chopped capers
• 4 flat anchovies, minced
• 1/4 cup chopped fresh Italian parsley
• Salt
• 8 ounces spaghetti
• 2 tablespoons olive oil
• 2 cloves garlic, minced

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Instructions

1. In a large pot bring salted water to a boil. Add spaghetti and cook for about 8 to 10 mins, until firm to the bite or according to package directions.In a non-stick skillet saute garlic in olive oil for a few moments. Add julienned green and yellow bell peppers. Add some broth, cover and cook 5 to 7 minutes or until peppers are really tender.
2. Add tomatoes and saute just to heat gently. Add capers and anchovies and remove from heat; taste for seasoning.
3. When spaghetti is done, drain. Portion out, toss with peppers, and garnish with chopped parsley.