Fettucine with Yellow Peppers (Fettucine ai Peperoni Gialli) Recipe

  • 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 olive oil
  • Salt and freshly ground pepper
  • 1/2 pound fettucine
  1. 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.
  2. Place the peppers in a brown paper bag. Close the bag securely and let the peppers rest for 5 minutes.
  3. 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.
  4. Bring 4 quarts of water to a boil. Add 1 tablespoon of salt. Stir in the fettucine and cook until al dente, stirring often.
  5. 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.