Ingredients:

8 oz fettuccine or wide rice noodles
2 tbsp olive oil
3 cloves garlic, minced
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1/2 cup white wine (or chicken broth)
1/4 cup soy sauce

2 tbsp balsamic vinegar
1/2 tsp crushed red pepper flakes
1/4 cup fresh basil leaves, chopped
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Directions:

Cook the Noodles: Boil the fettuccine or rice noodles according to package instructions. Drain and set aside.
Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Sauté Vegetables: Add sliced red bell pepper and cherry tomatoes to the skillet. Cook for 5-6 minutes, until the vegetables are tender.
Deglaze and Flavor: Pour in the white wine (or chicken broth), soy sauce, and balsamic vinegar. Stir to combine, and let it simmer for 2-3 minutes.

Combine Noodles and Sauce: Add the cooked noodles to the skillet and toss to coat with the sauce. Stir in the crushed red pepper flakes and season with salt and pepper to taste.
Finish and Serve: Remove from heat. Stir in the fresh basil leaves and grated Parmesan cheese. Serve immediately, garnished with extra basil and cheese if desired.
Enjoy this rich, flavorful pasta dish that combines the essence of Italian cooking with a hint of indulgence!