Fettucine with Yellow Peppers (Fettucine ai Peperoni Gialli) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
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 |
Directions:
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.
6. Sicilian Home Cooking Knopf
|
|