Fettuccine with Goat Cheese & Peppers

Hot fettuccine tossed with crumbled goat cheese melts the cheese into a creamy, tangy coating on every strand before the pepper-olive-caper mixture gets folded in. That two-step toss is the technique that makes this pasta work. Sauce the noodles with cheese first, then add the vegetables.

Red and yellow bell peppers, sun-dried tomatoes, kalamata olives, capers, fresh basil, and oregano build a Mediterranean flavor profile that’s bright and savory without being heavy. The sun-dried tomatoes get rehydrated in boiling water, and that soaking liquid goes back into the sauce for concentrated tomato flavor.

Cooking the peppers in chicken broth instead of more oil keeps the dish lighter. Let the broth mostly evaporate before adding the tomatoes so the sauce stays concentrated rather than watery.

Chef Tips

• Toss the goat cheese with the hot pasta immediately. The heat melts it into a creamy sauce. Cold pasta won’t melt the cheese.
• Rehydrate the sun-dried tomatoes in boiling water for 2 minutes, not longer. Over-soaked dried tomatoes lose their chewy texture and concentrated flavor.
• Rinse and drain the capers before adding. Straight from the jar they can be overwhelmingly salty.
• Save a cup of pasta cooking water. A splash helps loosen the goat cheese coating if it clumps.

Variations

• Feta swap: Replace goat cheese with crumbled feta for a saltier, more crumbly texture.
• Add protein: Toss in sliced grilled chicken or sautéed shrimp to turn this into a heartier main.