Imagine a culinary journey that transforms ordinary ingredients into an extraordinary meal that will make your taste buds dance with joy! This Marinated Roasted Peppers with Goat Cheese, Olives, and Fettuccine is not just a recipe—it's a flavor explosion that brings the sun-drenched landscapes of Italy right to your dining table. With its vibrant colors, rich textures, and bold Mediterranean flavors, this dish promises to elevate your home cooking from mundane to magnificent in just 50 minutes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 3 bell peppers, roasted and sliced
- 1 cup goat cheese, crumbled
- 1/2 cup olives, pitted and chopped
- 8 ounces fettuccine
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by roasting your bell peppers. Preheat your oven to 400°F (200°C). Place the whole bell peppers on a baking sheet and roast for about 25-30 minutes, or until they are charred and blistered. Once done, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers cool for about 10-15 minutes. This will make it easier to peel off the skins.
- While the peppers are cooling, bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
- Once the peppers have cooled, peel off the skins, remove the stems and seeds, and slice them into thin strips.
- Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add the sliced roasted peppers to the skillet and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
- Remove the skillet from the heat and stir in the crumbled goat cheese and chopped olives. The heat from the peppers will slightly soften the goat cheese, creating a creamy sauce.
- Add the cooked fettuccine to the skillet and toss until the pasta is well coated with the pepper and goat cheese mixture.
- Serve immediately, garnishing with additional crumbled goat cheese or chopped herbs, if desired.
Tips
- Roasting Peppers Like a Pro: When roasting bell peppers, ensure they're evenly charred by rotating them occasionally in the oven. The blistered skin is key to developing deep, smoky flavors.
- Garlic Wisdom: Always add minced garlic to olive oil when it's just warm, not scorching hot, to prevent burning and creating a bitter taste.
- Cheese Melting Technique: Let the residual heat from the peppers gently soften the goat cheese, creating a luxurious, creamy sauce without additional cooking.
- Pasta Perfection: Cook your fettuccine just until al dente—this ensures it will absorb the pepper and cheese sauce beautifully without becoming mushy.
- Fresh Finish: Consider garnishing with fresh basil or parsley to add a bright, herbal note that complements the roasted peppers.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 45g
Protein: 18g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 40mg
