Place anchovy fillets, capers, sliced peppers, olive oil, red pepper flakes, salt and pepper in a large bowl, mix well and set aside. Cook pasta until al dente. Do not over cook. Drain and cool slightly. To peel the tomatoes, bring a pot of water to boil, drop in the tomatoes for about 1 minute, remove and plunge into cold water. The skin will slip off easily. Cut the tomatoes into large cubes, discard the seeds. Add the pasta to the anchovy mixture, and mix well. Add the lemon juice, tomato cubes and toss gently. Cover and refrigerate. Keeps well and should be made a few hours or a day ahead. Prep time= 25 minutes, Cook time= 15 mins.
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 167 (100%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 1.9mg||0 %|
|Potassium 15.7mg||0 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.6g|
|Protein 0.1g||0 %|
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Calories per serving: 167
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