This recipe calls for fettuccini but any long noodle would work. The sauce is also great on polenta and grilled vegetables. Vary the herbs at whim - try any combination of parsley, tarragon, thyme, fennel, and anise seeds.

For the sauce:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, minced
• 3 garlic cloves, minced
• 1 bell pepper, roasted, peeled, and chopped
• Approximately 20 paste tomatoes, blanched, peeled, seeded, and chopped.
• 1 teaspoon chopped fresh Greek oregano
• ½ cup chopped fresh basil
• Salt and freshly ground black pepper

For the noodles:

• 1 lb dry fettuccine noodles
• ¼ lb Parmigiano-Reggiano cheese (not grated)

To make the sauce:

In a pan, heat the oil and sauteacute; the onion until transparent, about 7 minutes. Add the garlic and sauteacute; for 3 more minutes.

Add the bell pepper, tomatoes, oregano, and basil, lower the heat and simmer for about 25 minutes, or until the mixture is fairly thick. Salt and pepper to taste.

(makes about 3½ cups)

To prepare the noodles:

Boil 6 quarts of salted water. Add the fettuccine noodles and stir them for a few seconds to keep them separated. Boil the fettuccine until just barely tender, usually about 11 minutes. Drain the noodles in a colander and immediately pour them into a warm serving bowl. Pour on the warm sauce, toss, and serve. Pass the cheese with a grater so diners can serve themselves. Serves 6 to 8 for an Italian pasta course, or 4 to 6 as an American-style entreacute;e.