Ingredients
| Quantity | Ingredients |
|---|---|
| 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 | pinenuts |
| 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 |
Directions
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.
Source: whatscookingamerica.net