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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound fettuccine

  3. 1 green bell pepper

  4. 1 red bell pepper

  5. 1 yellow bell pepper

  6. 3 oil-pack sun-dried tomatoes -- drained and -- julienne

  7. 2 tablespoons fresh chopped basil

  8. 1/4 cup olive oil -- preferably reserved

  9. from sun-dried tomatoes

  10. sherry wine vinegar

  11. salt -- pepper

Instructions Jump to Ingredients ↑

  1. Cook fettuccine in generously salted boiling water until barely tender. Drain. Meanwhile, roast peppers on grill or under broiler until skins blister. Plunge in ice water. Peel off skins. Slice peppers into julienne strips. Add peppers, tomato strips and basil to pasta in large bowl. Toss with olive oil and splash of vinegar. Season to taste with salt and pepper. Let stand about 2 hours in refrigerator to blend flavors.

  2. Created by: Ken Frank, La Toque, Los Angeles

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