Whole wheat pasta with red pepper and toast by Athena Loizidou

Ingredients

• 250 gr. whole wheat fettuccine pasta
• 30 gr. olive oil
• 1 tablespoon chopped onion
• ¼ teaspoon grated garlic
• ½ red pepper, cut into thin slices
• ¼ teaspoon fennel seeds (anise)
• 1 pinch of chili flakes
• 30 gr. ground toast
• 1 teaspoon oregano
• 25 gr. grated parmesan and more to serve
• 80 gr. vodka
• 200 gr. Greek Florina peppers from a jar, drained
• 50 gr. tomato puree
• 1 tablespoon white vinegar
• 100 gr. milk
• 15 gr. salted butter
• 15 leaves of fresh basil