Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add bell pepper, anchovies, and garlic; cook 1 minute, stirring frequently to break anchovies into small pieces. Add broth and crushed red pepper; cook 3 minutes or until most of liquid evaporates. Add pasta, reserved 1/2 cup cooking liquid, parsley, and remaining ingredients to pan; toss to combine.
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