Cook the Fettuccine until they are al dente.
Peel and finely chop the garlic and onions
Fry in hot olive oil and (after 2 minutes) add the pepper strips and braise until the ingredients are soft.
Add the vinegar and diced tomatoes and let it boil down a little.
Add the Gyros and let the food briefly bring to the boil again.
Fold the Fettucine into the sauce.
Garnish eg. with hollowed out tomato halves, spinkle some chopped parsley leaves on the dish and decorate with summer vegetables. Serve with some baguette.