Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fettuccine
   1                    green bell pepper
   1                    red bell pepper
   1                    yellow bell pepper
   3                    oil-pack sun-dried tomatoes -- drained and
                        -- julienne
   2      tablespoons   fresh chopped basil
     1/4  cup           olive oil -- preferably reserved
                        from sun-dried tomatoes
                        sherry wine vinegar
                        salt -- pepper

Preparation:

Cook fettuccine in generously salted boiling water until barely tender. Drain. Meanwhile, roast peppers on grill or under broiler until skins blister. Plunge in ice water. Peel off skins. Slice peppers into julienne strips. Add peppers, tomato strips and basil to pasta in large bowl. Toss with olive oil and splash of vinegar. Season to taste with salt and pepper. Let stand about 2 hours in refrigerator to blend flavors. Created by: Ken Frank, La Toque, Los Angeles