Cut the peppers into quarters, clean them and place them on a baking tray with the skin side up. Roast under broiler for 6-8 min until skin turns slightly black. Remove from oven, cover with a wet dishcloth for 5 min and skin. Cut the peppers into pieces of about 1 cm.
Clean the fennel and cut it into 1 cm pieces. Dice the tomatoes, also 1 cm, setting aside 3 tbsp of tomato oil for 4 servings. Remove the olive flesh from the stone, then cut into strips.
Coarsely chop the walnuts and roast them with the pine nuts in a little bit of oil until golden brown. Peel the garlic, squeeze it and add it. Roughly chop the sage and parsley. Cut the feta cheese into cubes of 1 cm.
Sauté the fennel cubes with the shallots in the tomato oil and the remaining olive oil at high temperature for about 5 min until soft but not brown. Stir in tomatoes, olives, peppers and walnut mixture. Season with salt and pepper.
4. make the pasta according to package instructions, drain well and arrange in a baking dish with fennel-pepper ragout, cheese and herbs.
Our tip: It is best to use fresh herbs for extra flavor!