Fettuccini with Red Bell Peppers and Kalamata Olives

Red bell peppers, Kalamata olives and fresh basil (thanks to our Aerogarden herb garden) are staples in our house. And, thank goodness. We had Saturday night plans that changed last minute, ending up with a quiet night at home with nothing planned for dinner. My husband said, “can’t we whip up a pasta with peppers?” Says I, “there happens to be a pasta I’ve been wanting to try.”

It was delicious! This is is a bit spicy, so if you’re not a fan, cut back on the crushed red pepper. We paired this with a yummy Syrah from Syzygy in Walla Walla.

Fettuccini with Red Bell Peppers and Kalamata Olives

8 ounces fettuccini
3 tablespoons extra-virgin olive oil
2 large red bell peppers (14 to 16 ounces), stemmed, seeded, cut into 1/3-inch cubes
16 Kalamata olives, pitted, quartered
3 large garlic cloves, pressed
1/4 teaspoon (generous) dried crushed red pepper
1/4 cup chopped fresh basil
finely grated Parmesan cheese

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add bell peppers, olives, garlic, and crushed red pepper. Sauté until bell peppers are tender, 4 to 5 minutes. Add pasta. Toss until sauce coats pasta. Season to taste with salt and pepper. Transfer to plates. Sprinkle with basil and serve, topping with fresh grated Parmesan cheese.