Fettuccine Recipe with Roasted Bell Peppers and Cherry Tomatoes

  • by Guido Pedrelli February 8, 2019
  • |
  • Last Updated on January 21, 2020
Fettucine Recipe with Bell peppers and cherry tomatoes

I love the flavors and colors of vegetables in the Summer! Just seeing all the fresh and brightly-colored vegetables at the farmer’s market makes me want to create beautiful recipes. Roasting red peppers with the sweet cherry tomatoes, brings out their creaminess and flavor in a different way than just sautéing them. It becomes a colorful painting on the plate, and even more memorable when you’ve taken your first bite. This dish is so easy and so sweet and delicious, I know you will be making it all Summer long, and it’s even vegan. The recipe uses store bought fettuccine pasta, but if you feel adventurous and have enough time – don’t worry, it won’t be so time consuming – then you can even try to make fresh pasta using a pasta maker.

Fettuccine recipe with Roasted Bell Peppers and Cherry Tomatoes

Fettuccine with Roasted Bell Peppers and Cherry Tomatoes

This summery recipe is easy to make and delicious, it combines a few different ingredients for an aromatic dish!
4.34 from 9 votes
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Course: Pasta
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 460kcal



  • With a kitchen knife halve the bell peppers.
  • In a large shallow baking pan, put the the tomatoes and the halved bell pepper skin side up, drizzle with 2 tablespoons of extra-virgin olive oil, add 1 teaspoon of salt and some freshly ground pepper to taste.
  • Transfer to the oven and roast them for 30 minutes or until the skin chars just a little and start to peel off.
  • Transfer on a large dish and let them cool down.
  • Collect the oil from the baking pan and mix it with the 2 1/2 tablespoons unused. ( now you have 4 1/2 tablespoons of flavored olive oil)
  • When cool, peel the skin off and julienne them.
  • Collect all the tomatoes and set aside. (You don’t need to peel the tomatoes).
  • Heat the mixed olive oils In a 12-inch skillet.
  • Add the minced garlic and saute´ for 1 minute or less, do not burn it!
  • Add the bell peppers and tomatoes and stir to incorporate.
  • Add salt and pepper, the chili flakes and the vegetable stock, bring to a simmer cover and reduce the heat to medium low.
  • Cook for 10 minutes or until the liquid reduces to half.
  • Turn off the heat and add the parsley.

For the pasta

  • Bring a large pot of salted water to a boil.
  • Add the Fettucine and cook, stirring occasionally, until al dente. (check the cooking time on the pasta box)
  • Drain and transfer immediately to the skillet with the sauce, toss vigorously with tongs to coat and add the rest of the Parmigiano-Reggiano.
  • Serve on warm plates.
Serving: 130g | Calories: 460kcal | Carbohydrates: 71g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 2103mg | Potassium: 616mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4935IU | Vitamin C: 171.4mg | Calcium: 206mg | Iron: 3.1mg
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