Spaghetti with Tomato, Green Pepper and Anchovy

Tuna fish can easily substitute for anchovies in this pasta main-dish recipe that's ready to serve in less than 30 minutes.

Spaghetti with Tomato, Green Pepper and Anchovy
Servings: 6 Prep 10 mins Cook 8 mins


  • 3 tablespoons olive oil
  • 1 large green pepper, seeded and thinly sliced
  • 4 cloves garlic, chopped
  • 2 tins (2 ounces each) anchovies in oil, drained (see Note)
  • 2 pints grape tomatoes, halved (about 4 cups)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound uncooked spaghetti
  • 1/2 cup shredded Parmesan cheese

Make It

1. Bring a large pot of lightly salted water to a boil.

2. Heat 2 tablespoons the olive oil in a large skillet over medium heat. Add green pepper and cook 2 minutes. Add garlic and anchovies and cook for 1 minute, mashing anchovies with spoon.

3. Add tomatoes, salt and pepper. Cook 5 minutes, stirring.

4. While sauce is cooking, prepare pasta following package directions. Drain, reserving 1 cup cooking water.

5. Toss pasta with tomato mixture and remaining tablespoon olive oil. Add 1/4 cup pasta water if needed. Serve with cheese.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 437, Fat, total (g): 13, chol. (mg): 18, sat. fat (g): 3, carb. (g): 62, fiber (g): 3, pro. (g): 19, sodium (mg): 660, Percent Daily Values are based on a 2,000 calorie diet.