Fettuccine with Yellow Peppers

from epicurious.com

Ingredients:

2 large yellow bell peppers
3 fresh tomatoes, peeled and cubed
1 Tbsp. capers
½ tsp. fennel seeds
1/3 c. freshly chopped basil
½ c. diced smoked pecorino cheese
½ c. olive oil
salt & pepper
½ lb. fettuccine

Directions:

1. Heat broiler. Broil peppers on a piece of aluminum foil on rack about 5 inches away from the heat source, turning occasionally, until the skin has blackened all over.
2. Place peppers in a brown paper bag; close bag securely and let the peppers rest for 5 mins.
3. Remove the peppers. When cool enough to handle, remove stem ends, seeds and any white membrane. Cut the peppers into thin strips and put in a large bowl.
4. Add tomatoes, capers, basil, fennel, cheese and olive oil. Season with salt & pepper and toss. Set aside.
5. Bring 4 quarts of water w/ 1 Tbsp of salt to boil. Stir in fettuccine and cook until done, stirring often.
6. Drain pasta, reserving 1 cu. of hot pasta water. Add pasta to the bowl and toss, adding a little of the reserved hot water if needed. Season to taste; serve hot.

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