Fettuccine Recipe with Roasted Bell Peppers and Cherry Tomatoes

• ▢
  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.