1. What you need (4 -6 servings) :

• 4 tablespoons olive oil, 225g (9 oz) courgetttes, 1 yellow pepper, 1 garlic clove.
• 600 ml (1 pint) Salsa di Pomodoro, salt, freshly ground black pepper.
• 350 g (12 oz) fettuccine, 175 g (6 oz) Bel Paese cheese.

How to do it .

• Peel and slice the onion thinly.
• Heat the oil.
• Fry the onion gently for 3 minutes.
• Slice the courgettes; core, seed and slice the pepper; peel and crush the garlic and add all to the onions.
• Add the salsa di pomodoro, and salt and pepper to taste.
• Cover the pan and simmer for 10 minutes.
• Meanwhile cook the fettuccine in boiling salted water untill tender.
• Dice the cheese.
• Drain the fettuccine toroughly and stir them into the vegetable sauce together with the diced cheese.
• Transfer to a caserole.
• Cover, place in a preheated oven and cook for to minutes by 190 C / 375 F.
• Serve hot.

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