Fettucine with Yellow Peppers (Fettucine ai Peperoni Gialli)

• 2 large yellow bell peppers
• 3 fresh tomatoes, peeled and cubed
• 1 tablespoon capers
• 1/3 cup freshly chopped basil
• 1/2 teaspoon fennel seeds
• 1/2 cup diced smoked pecorino cheese
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 1/2 pound fettucine

1. Heat the broiler.
2. Broil the peppers on a piece of aluminum foil on rack about 5 inches from the heat source, turning occasionally, until the skin has blackened all over.
3. Place the peppers in a brown paper bag.
4. Close the bag securely and let the peppers rest for 5 minutes.
5. Remove the peppers.
6. When cool enough to handle, remove the stem ends, seeds, and any white membrane.
7. Cut the peppers into thin strips and put into a large bowl.
8. Add the tomatoes, capers, basil, fennel, pecorino, and olive oil.
9. Season with salt and pepper and toss.
10. Set aside.
11. Bring 4 quarts of water to a boil.
12. Add 1 tablespoon of salt.
13. Stir in the fettucine and cook until al dente, stirring often.
14. Drain the pasta, reserving 1 cup of hot pasta water.
15. Add the pasta to the sauce in the bowl and toss, adding a little hot pasta water if necessary.
16. Taste for seasoning.
17. Serve hot.

yellow bell peppers, tomatoes, capers, basil, fennel seeds, pecorino cheese, olive oil, salt, fettucine

Taken from www.epicurious.com/recipes/food/views/fettucine-with-yellow-peppers-fettucine-ai-peperoni-gialli-105474 (may not work)