| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Garlic cloves; minced |
| 1/2 |
c |
Finely chopped onion |
|
|
A pinch of dried hot red pepper flakes |
| 1/4 |
ts |
Dried thyme; crumbled |
| 1 |
tb |
Olive oil |
| 2 |
|
Red bell peppers; sliced thin (about |
|
|
; 2 cups) |
| 2/3 |
c |
Chicken broth |
| 1 |
tb |
Unsalted butter |
| 2 |
tb |
Finely chopped fresh basil leaves |
|
|
Fresh lemon juice to taste |
| 1/2 |
lb |
Fettuccine |
|
|
Freshly grated Parmesan as an |
|
|
; accompaniment |
INSTRUCTIONS
In a small skillet cook the garlic, the onion, the red pepper flakes, the
thyme, and salt and pepper to taste in the oil over moderately low heat,
stirring, until the onion is softened, add the bell peppers and the broth,
and simmer the mixture, covered, for 10 minutes, or until the peppers are
very soft. In a blender puree the mixture until it is smooth, return it to
the skillet, and swirl in the butter. Stir in the basil, the lemon juice,
and salt and pepper to taste and keep the sauce warm.
In a kettle of boiling salted water cook the fettuccine until it is al
dente, drain it well, and transfer it to a serving bowl. Add the sauce,
toss the pasta well, and serve it with the Parmesan.
Serves 2.
Gourmet June 1993
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