|1 pkg (16-oz)||uncooked fettuccini pasta|
|1/3 cup||extra-virgin olive oil|
|4 large||cloves garlic, coarsely chopped|
|1 large||sweet yellow bell pepper, cored, seeded and julienned|
|1 large||sweet red bell pepper, cored, seeded and julienned|
|1 large||sweet orange bell pepper, cored, seeded and julienned|
|1/2 cup||fresh parsley or basil leaves, chopped|
|1/2 cup||Kalamata olives, pitted and halved|
|1/4 cup||capers, drained|
|1 tbsp||freshly ground pepper or to taste|
|1 tbsp||coarse kosher salt or coarse sea salt|
Cook fettuccini pasta according to package directions to al dente; drain and return to pan to keep warm.
In a large, heavy skillet heat the olive oil. Add garlic and peppers, and cook for 10 minutes, stirring continuously. Add pinenuts and cook approximately 4 minutes or until they turn golden brown. Gradually stir in basil or parsley. Add olives and capers and heat through. Add salt and pepper to taste.
In a serving bowl, toss sauce mixture with pasta.
Makes 4 to 6 servings.