250 g fettuccine pasta
For the sauce
1 medium onion (100 g), cut into regular pieces
4 cloves of garlic, mashed
1 medium red bell pepper (170 g), cut into regular pieces
1/2 cup olive oil (120 ml)
1 chicken broth tablet dissolved in 2 cups water (480 ml)
1/3 cup black olives without pit (45 g)
4 anchovy fillets (15 g) rinsed under cold running water
1/2 cup milk (120 ml)
1/4 cup cornstarch (30 g)
1/2 cup heavy cream (120 ml)
To decorate
Red bell pepper strips
1 black olive, cut into slivers
250 g fettuccine pasta
For the sauce
1 medium onion (100 g), cut into regular pieces
4 cloves of garlic, mashed
1 medium red bell pepper (170 g), cut into regular pieces
1/2 cup olive oil (120 ml)
1 chicken broth tablet dissolved in 2 cups water (480 ml)
1/3 cup black olives without pit (45 g)
4 anchovy fillets (15 g) rinsed under cold running water
1/2 cup milk (120 ml)
1/4 cup cornstarch (30 g)
1/2 cup heavy cream (120 ml)
To decorate
Red bell pepper strips
1 black olive, cut into slivers
In a large pot, bring 3 liters of water to a boil over high heat
When the water starts boiling, add 1 tablespoon of salt
Add the fettuccine pasta and cook until al dente (approximately 15 minutes)
Prepare the sauce: In a medium pan, over high heat, sauté the onion, garlic, and red bell pepper in 1/3 cup olive oil (80 ml), without covering, stirring occasionally with a wooden spoon, until the onion is soft (about 5 minutes)
Add the chicken broth, cover the pan, and cook over low heat, stirring occasionally, until the red bell pepper is tender, without breaking apart (approximately 20 minutes)
Transfer to a blender, add the olives and anchovies, and blend until smooth
Slowly add the remaining olive oil, blending continuously, until you achieve a thick sauce (about 3 minutes)
Reserve in the blender
In a small pan, over high heat, combine milk and cornstarch, whisking constantly with a wooden spoon, until well combined (approximately 2 minutes)
Transfer to the blender and blend until smooth
Pour into a medium bowl, add heavy cream, and mix with a spatula
Drain the fettuccine pasta, place in a bowl, and add the sauce
Mix delicately and serve immediately
370 calories per serving
