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- Fettuccine ai Peperoni Gialli
- (Fettuccine with Yellow Peppers)
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- Ingredients:
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2 large yellow bell peppers
3 fresh tomatoes, peeled and cubed
1 tablespoon capers
1/3 cup freshly chopped basil
1/2 teaspoon fennel seeds
1/2 cup diced smoked Pecorino cheese
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
1/2 pound fettuccine pasta
Directions:
Heat the broiler.
Broil the peppers on a piece of aluminum foil on rack about 5 inches from the heat source, turning occasionally, until the skin has blackened all over.
Place the peppers in a brown paper bag.
Close the bag securely and let the peppers rest for 5 minutes.
Remove the peppers.
When cool enough to handle, remove the stem ends, seeds, and any white membrane.
Cut the peppers into thin strips and put into a large bowl.
Add the tomatoes, capers, basil, fennel, Pecorino, and olive oil.
Season with salt and pepper and toss. Set aside.
Bring 4 quarts of water to a boil. Add 1 tablespoon of salt. Stir in the fettuccine and cook until 'al dente', stirring often.
Drain the pasta, reserving 1 cup of hot pasta water.
Add the pasta to the sauce in the bowl and toss, adding a little hot pasta water if necessary.
Taste for seasoning. Serve hot. Makes 4 servings.
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- That's it!
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