 | 750 gr. red and yellow bell peppers |
| 2 garlic cloves, minced |
| 90 ml olive oil |
| 1 tsp. capers, drained |
| 6 black olives, pitted |
| 2 tomatoes peeled |
| salt and freshly ground pepper |
| 300 gr. fettuccine |
| 60 gr. freshly grated Parmesan cheese |
|
| 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 colours, 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 blending
sauce. |
| cook the fettuccine in plenty of
boiling salted water until al dente, drain. Transfer the paste to the skillet and stir
rapidly, sprinkle the Parmesan on top and serve. |
|
