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    Servings: Not specified

    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 pine nuts 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.

    Ingredients
    • 1 (16-ounce) package 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 pine nuts
    • 1/2 cup fresh parsley or basil leaves, chopped
    • 1/2 cup Kalamata olives, pitted and halved
    • 1/4 cup capers, drained
    • 1 tablespoon freshly ground pepper or to taste
    • 1 tablespoon coarse kosher salt or coarse sea salt

    Parsed from recipe text (no separate ingredient records).

    Comments

    Makes 4 to 6 servings.

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