Fettuccine with Bell Peppers

Fettuccine with bell peppers is a colorful and flavorful dish, perfect for those who love the flavors of Mediterranean cuisine. Here’s the traditional recipe with an Italian twist:

Ingredients

• 320g of fettuccine
• 2 bell peppers (one red and one yellow, for color)
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• A pinch of chili pepper (optional)
• Chopped fresh parsley (optional)
• 1 tablespoon of salted capers (optional)
• Grated Parmesan cheese (to taste)

Preparation

1. Wash the bell peppers, remove the seeds and inner white membranes, and cut them into thin strips or cubes, according to your preference.

2. In a large skillet, heat the extra virgin olive oil and add the peeled and crushed garlic cloves. If you like a slightly spicy flavor, you can also add a pinch of chili pepper at this stage.

3. When the garlic is golden, remove it from the skillet and add the bell peppers. Cook over medium-low heat until the bell peppers are soft, but still slightly crunchy, about 10-15 minutes. Season with salt and pepper to taste.

4. Meanwhile, in a pot with plenty of salted water, cook the fettuccine following the instructions on the package to achieve the desired level of doneness, al dente or softer.

5. Drain the fettuccine, saving some of the cooking water, and add them to the skillet with the bell peppers. If you chose to add capers, this is the time to do it.

6. Stir everything together, adding some of the cooking water if necessary to make the dish creamier.

7. Serve the fettuccine with bell peppers immediately, sprinkled with chopped parsley and, if you like, a generous dusting of grated Parmesan cheese.

Curiosity

Bell peppers are a very versatile vegetable in Italian cuisine, used both raw in salads and cooked in various preparations. Rich in vitamin C and antioxidants, they are perfect for colorful and nutritious dishes. In some regional variations, sausage is also added to the preparation or the sauce is enriched with cream or tomato purée for a more elaborate and substantial version.