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Fettuccine with Bell Pepper Sauce

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Source: The Italian Gourmet

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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:

Carbohydrates, Total:

53g

Sodium:

1056mg

% Cal. from Fat:

47%

Cholesterol:

11mg

Protein:

15g

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