Serves: 4
Total Calories: 272
1 Stand the peppers on a cutting board. Holding the stem in one hand, place the cutting edge of a large heavy chef's knife just beyond the edge of the cap. Cut straight down. Turn the pepper 90° and cut straight down again. Repeat, turning and cutting the remaining two sides. Discard the core, seeds, and stem, which will be in one piece. Cut away any membranes and scrape out any seeds.
2 In a large skillet, cook the garlic with the oil over medium heat, pressing the garlic once or twice with the back of a spoon. As soon as it is lightly browned, about 4 minutes, discard the garlic.
3 Add the peppers to the pan. Cook, stirring often, until softened, about 15 minutes.
4 Add the tomatoes and water. Cook until the sauce is thickened, about 15 minutes more.
5 Stir in the capers, anchovies, and almonds. Taste for salt. Cook 2 minutes more. Let cool slightly before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Peppers with Almonds recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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