1/3 c. olive oil
2 c. (3/4 inch) cubed Italian bread
1 clove garlic, minced
2 lg. onions, chopped
1/2 c. chopped red peppers
1/2 c. chopped green peppers
1/4 c. drained capers
1 c. sliced, pitted black Mediterranean olives
2 oz. can flat anchovy fillets, chopped
1 lb. green agnolotti
Salt and pepper
Grated Parmesan cheese

Heat the oil and brown the cubes of bread. Remove bread cubes and add the garlic, onion and peppers to the skillet. Saute for 5 minutes. Add capers, olives and anchovies. Cook until just hot. Cook the agnolotti in boiling salted water until al dente. Drain and put into a serving bowl. Add the sauce and toss together until well coated. Sprinkle with bread cubes. Salt and pepper to taste. Serve with grated Parmesan cheese. Serves 4 to 6.