Fettuccine with Roasted Bell Peppers and Cherry Tomatoes

1. With a kitchen knife halve the bell peppers.
2. In a large shallow baking pan, put the the tomatoes and the halved bell pepper skin side up, drizzle with 2 tablespoons of extra-virgin olive oil, add 1 teaspoon of salt and some freshly ground pepper to taste.
3. Transfer to the oven and roast them for 30 minutes or until the skin chars just a little and start to peel off.
4. Transfer on a large dish and let them cool down.
5. Collect the oil from the baking pan and mix it with the 2 1/2 tablespoons unused. ( now you have 4 1/2 tablespoons of flavored olive oil)
6. When cool, peel the skin off and julienne them.
7. Collect all the tomatoes and set aside. (You don’t need to peel the tomatoes).
8. Heat the mixed olive oils In a 12-inch skillet.
9. Add the minced garlic and saute´ for 1 minute or less, do not burn it!
10. Add the bell peppers and tomatoes and stir to incorporate.
11. Add salt and pepper, the chili flakes and the vegetable stock, bring to a simmer cover and reduce the heat to medium low.
12. Cook for 10 minutes or until the liquid reduces to half.
13. Turn off the heat and add the parsley.

For the pasta

1. Bring a large pot of salted water to a boil.
2. Add the Fettucine and cook, stirring occasionally, until al dente. (check the cooking time on the pasta box)
3. Drain and transfer immediately to the skillet with the sauce, toss vigorously with tongs to coat and add the rest of the Parmigiano-Reggiano.
4. Serve on warm plates.