Fettucine with Yellow Peppers (Fettucine ai Peperoni Gialli)

1. 1

   Heat the broiler.

2. 2

   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.

3. 3

   Place the peppers in a brown paper bag.

4. 4

   Close the bag securely and let the peppers rest for 5 minutes.

5. 5

   Remove the peppers.

6. 6

   When cool enough to handle, remove the stem ends, seeds, and any white membrane.

7. 7

   Cut the peppers into thin strips and put into a large bowl.

8. 8

   Add the tomatoes, capers, basil, fennel, pecorino, and olive oil.

9. 9

   Season with salt and pepper and toss.

10. 10

    Set aside.

11. 11

    Bring 4 quarts of water to a boil.

12. 12

    Add 1 tablespoon of salt.

13. 13

    Stir in the fettucine and cook until al dente, stirring often.

14. 14

    Drain the pasta, reserving 1 cup of hot pasta water.

15. 15

    Add the pasta to the sauce in the bowl and toss, adding a little hot pasta water if necessary.

16. 16

    Taste for seasoning.

17. 17

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.