250g fettuccine pasta
For the sauce
1 medium onion (100g), cut into regular pieces
4 cloves of garlic, crushed
1 medium red bell pepper (170g), cut into regular pieces
1/2 cup olive oil (120ml)
1 chicken broth tablet dissolved in 2 cups water (480ml)
1/3 cup black olives without pit (45g)
4 anchovy fillets in brine, drained (15g)
1/2 cup milk (120ml)
1/4 cup cornstarch (30g)
1/2 cup heavy cream (120ml)
For garnish
Red bell pepper strips
1 black olive, cut into slivers
250g fettuccine pasta
For the sauce
1 medium onion (100g), cut into regular pieces
4 cloves of garlic, crushed
1 medium red bell pepper (170g), cut into regular pieces
1/2 cup olive oil (120ml)
1 chicken broth tablet dissolved in 2 cups water (480ml)
1/3 cup black olives without pit (45g)
4 anchovy fillets in brine, drained (15g)
1/2 cup milk (120ml)
1/4 cup cornstarch (30g)
1/2 cup heavy cream (120ml)
For garnish
Red bell pepper strips
1 black olive, cut into slivers
Bring 3 liters of water to a boil in a large pot
Once boiling, add 1 tablespoon salt
Add the pasta and cook until al dente (approximately 15 minutes)
Make the sauce: In a medium pan, sauté the onion, garlic, and red bell pepper in 1/3 cup olive oil (80ml) over high heat, without covering, stirring occasionally with a wooden spoon, until the onion is soft (about 5 minutes)
Add the chicken broth, cover the pan, and simmer over low heat, stirring occasionally, until the red bell pepper is tender, without breaking apart (about 20 minutes)
Transfer to a blender
Add the black olives and anchovy fillets and blend until smooth
Add the remaining olive oil at intervals, blending continuously, until the sauce thickens (approximately 3 minutes)
Reserve in the blender
In a small pan over high heat, combine milk and cornstarch and cook, stirring constantly with a wooden spoon, until the mixture thickens well (about 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 pasta, place in a bowl, and add the sauce
Mix delicately and serve immediately.