Peel the garlic cloves and chop finely. Remove the stalk and the white nerves from the pepper and cut into small dice.
Heat 6 tablespoons of olive oil in a frying pan and fry the garlic with a pinch of salt for a few seconds; then add the diced pepper and sauté gently for another 5 minutes. Add the beans and balsamic vinegar; allow the liquid to evaporate for a few minutes and remove from the heat.
Season and keep aside.
Heat plenty of water in a saucepan. When it comes to the boil, add a pinch of salt and then the pasta and cook until “al dente”.
Drain the tagliatelle and return to the pan, add the sautéed beans and peppers, stir in well and serve immediately.