Three colour Tagliatelle made with sweet red pepper and lots of garlic and herbs. The pasta is egg based, and the green one has a touch of spinach.
1- In a large pan, fry in a little bit of olive oil a red sweet bell pepper cut in strips, five garlic cloves sliced and a generous amount of rosemary. Sprinkle with freshly crushed black pepper and let it cook for at least 20 minutes, or until the pepper strips are soft and slightly golden. Stir from time to time.
2- Cook the pasta in a large amount of water.
To serve, just drain the pasta, mix it with the pepper mixture and top with freshly grated Parmigiano and more freshly crushed pepper.