Fettucine with Two Pepper Sauce
Fettucine is a fresh, noodle-shaped pasta made with eggs and plain wheat flour-which results in a lighter dough than pasta made with durum wheat. Available from Italian delicatessens and most large supermarkets, it only takes a few minutes to cook. The bright red and yellow of sweet peppers adds colour to this dish, which can be served as a starter or, with additional pasta, as a main course. You will need a liquidiser for this recipe.
- 1 lb fettucine
- 3 red peppers
- 3 yellow peppers 2 large onions
- 4 cloves garlic
- 1 red chilli pepper
- 1 1/2 tablespoons virgin olive oil
- Salt and freshly ground black pepper
- 2 sprigs rosemary
- 1 bay leaf Fresh basil leaves for garnish
- Place the whole peppers on a baking tray and bake in the Oven for 20-25 minutes, until the skins are charred and blistered. Put to one side to cool.
- Meanwhile, chop the onions into small cubes, finely chop the garlic, and de-seed and finely slice the chilli pepper.
- Pour the oil into a frying pan and saute the onions and garlic over a moderate heat for 10 minutes, until soft and lightly coloured. Remove half the onions from the pan and keep to one side.
- With your fingers, peel away the charred skins from the cooled peppers, then halve and de-seed them. Keeping the yellow peppers to one side, add the red peppers to the onions in the pan, along with the chilli pepper, and stir-fry for 3-4 minutes.
- Pour the contents of the pan into a liquidiser with 3 tablespoons of water and blend until smooth, then season to taste with salt and pepper.
- Stir-fry the yellow peppers with the rosemary, bay leaf and reserved onions in the pan for 3-4 minutes. Remove the herbs and blend until smooth in the liquidiser, then adjust the seasoning.
- Cook the fettucine in salted boiling water for a few minutes, or according to the instructions on the packet, leaving the pasta cooked but slightly firm. Meanwhile, gently reheat the red and yellow pepper sauces separately.
- Drain the pasta and transfer to serving plates. Pour over the sauces separately, allowing them to merge if wished, garnish with the basil leaves and serve.
Oven : Preheat to 240°C (475°F, gas mark 9)
Calories: 543 kcal
Carbohydrates: 94 g
Protein: 18 g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 95 mg
Sodium: 31 mg
Potassium: 706 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 3170 IU
Vitamin C: 295 mg
Calcium: 65 mg
Iron: 3 mg