Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse Recipes | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Collections | Menus
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Related Content
Find Similar Recipes >
Spotlight On
Enjoy easy, healthy summer recipes from SOYJOY.
Chinet Recipe Contest: Vote for your favorite cookout recipe and you could win $100!
Win $1000 in the Chinet Flip-Your-Burger Sweepstakes!
Facebook: Join the Cooking.com fanbase, see fellow foodie faces!
Recipe Challenge: See winning Casseroles, enter the Summer Salads Challenge!
Home > Recipes > Recipe

Fettuccine with Bell Pepper Sauce

   Print Full 
Source: The Italian Gourmet
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
 Total Time:  20 Minutes
 Yield:  Serves 4
This Neapolitan recipe is really the simple but inspired combination of a classic peperonata, a dish usually served to accompany a main course, with pasta. It is a demonstration, if one is needed, of how easily pasta can adapt to any kind of sauce.
RECIPE INGREDIENTS
1 1/2 lb red and yellow bell peppers
2 garlic cloves, minced
1/3 cup olive oil
1 teaspoon capers, drained
6 black olives, pitted
2 tomatoes, peeled
salt and freshly ground pepper
9 1/2 oz fettuccine
1/2 cup freshly grated parmesan cheese
Fettuccine with Bell Pepper Sauce Recipe at Cooking.com
DIRECTIONS
Wash the bell peppers, remove the ribs and seeds, and cut into very thin strips. In a large skillet, gently fry the garlic in the oil. Before the garlic colors, add the bell peppers and cook until they are limp.

Add the capers, olives and tomatoes and adjust the seasonings. Cook until all the ingredients combine into a well-blended sauce.

Cook the fettuccine in plenty of boiling salted water until al dente; drain. Transfer the pasta to the skillet and stir rapidly; sprinkle the Parmesan on top and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 4
Calories: 481
Fat. Total: 25g
Fiber: 5g
Carbohydrates, Total: 53g
Sodium: 1056mg
% Cal. from Fat: 47%
Cholesterol: 11mg
Protein: 15g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
 Most Popular...
Recipes Keywords Collections
Shopping Ideas and Offers
Stainless Steel Utensil Set Stainless Steel Utensil Set
By Cuisinart
$ 95.95
More Info
Nonstick Oval Saute Pan Nonstick Oval Saute Pan
By Rachael Ray
$ 89.95
More Info
Brushed Chrome Prep 11 Plus Food Processor Brushed Chrome Prep 11 Plus Food Processor
By Cuisinart
$ 178.95
More Info
More Related Products »
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2009 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
EatingWell Magazine - free trial issue! Click for details.