Fettuccini With Sweet Peppers & Pine Nuts

• 1 (16 ounce) packageuncooked fettuccine pasta
• 13 cup extra virgin olive oil
• 4 garlic cloves, coarsely chopped
• 1 large yellow sweet bell pepper, cored, seeded and julienned
• 1 large red sweet bell pepper, cored, seeded and julienned
• 1 large orange sweet bell pepper, cored, seeded and julienned
• 12 cup pine nuts
• 12 cup fresh parsley or 12 cup basil leaves, chopped
• 12 cup kalamata olive, pitted and halved
• 14 cup capers, drained
• 1 tablespoon fresh ground pepper, to taste
• 1 tablespoon kosher salt or 1 tablespoon sea salt

1. Cook fettuccine pasta according to package directions to al dente; drain and return to pan to keep warm.
2. In a large, heavy skillet heat the olive oil.
3. Add garlic and peppers, and cook for 10 minutes, stirring continuously.
4. Add pine nuts and cook approximately 4 minutes or until they turn golden brown.
5. Gradually stir in basil or parsley.
6. Add olives and capers and heat through.
7. Add salt and pepper to taste.
8. In a serving bowl, toss sauce mixture with pasta.

pasta, extra virgin olive oil, garlic, yellow sweet bell pepper, red sweet bell pepper, orange sweet bell pepper, nuts, parsley, kalamata olive, capers, fresh ground pepper, kosher salt

Taken from www.food.com/recipe/fettuccini-with-sweet-peppers-pine-nuts-44866 (may not work)