Ingredients

Makes 4 servings

　　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

　　

Step 1

Heat the broiler. 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.

　　

Step 2

Place the peppers in a brown paper bag. Close the bag securely and let the peppers rest for 5 minutes.

　　

Step 3

Remove the peppers. When cool enough to handle, remove the stem ends, seeds, and any white membrane. Cut the peppers into thin strips and put into a large bowl. Add the tomatoes, capers, basil, fennel, pecorino, and olive oil. Season with salt and pepper and toss. Set aside.

　　

Step 4

Bring 4 quarts of water to a boil. Add 1 tablespoon of salt. Stir in the fettucine and cook until al dente, stirring often.

　　

Step 5

Drain the pasta, reserving 1 cup of hot pasta water. Add the pasta to the sauce in the bowl and toss, adding a little hot pasta water if necessary. Taste for seasoning. Serve hot.

　　Sicilian Home CookingKnopf