Instructions: In a large pot bring salted water to a boil. Add spaghetti and cook for about 8 to 10 minutes, until firm to the bite or according to package directions.

In a nonstick 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. Add tomatoes and saute just to heat gently. Add capers and anchovies and remove from heat; taste for seasoning.

When spaghetti is done, drain and dry, and portion it out and toss with peppers, and garnish with chopped parsley.

This recipe yields 4 servings.

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