Roasted Red Bell Pepper Fettuccini with Sweet Peppers & Pine Nuts

  • 1   Pkg of Rossi Pasta Roasted Red Bell Pepper Fettuccini
  • 1/3  cup  extra-virgin olive oil
  • 4  large garlic cloves
  • 2  sweet yellow bell peppers, julienned
  • 2  sweet red bell peppers, julienned
  • 1/2  cup  pine nuts (optional)
  • 1  tablespoon  dried basil
  • 1/2  cup  fresh parsley, minced or dried flakes
  • 20   kalamata olives, pitted or chopped or sliced canned
  • 1/3  cup  capers, drained (optional)
  •   freshly ground black pepper
In a large, heavy skillet heat the olive oil. Add garlic and peppers, and cook for 10 minutes stirring continuously. Add pine nuts and cook until they turn golden brown, about 5 minutes. Meanwhile, prepare pasta according to package directions. Gradually stir in basil and parsley. Add olives and capers and heat through. Add pepper to taste. In a serving bowl, toss sauce mixture with pasta. Garnish with parsley sprigs and serve.