
Preheat the broiler to 500°F (260°C). Cut the rabbit into serving pieces if needed, then pat dry. Lightly coat the pieces with olive oil spray.

In a shallow bowl, combine the oat flour, thyme, rosemary, crumbled bay leaves, Aleppo pepper, and sea salt. Coat the rabbit pieces evenly in the seasoned flour mixture.



Arrange the rabbit in a deep roasting pan or baking tray in a single layer. Broil for 10 minutes, turn the pieces, and broil for 10 minutes more, until lightly browned and a crust begins to form.


Scatter the diced onion, mushrooms, red bell pepper, and green bell pepper over and around the rabbit. Return the pan to the broiler for 10 minutes to lightly char the vegetables.



Reduce the oven temperature to 350°F (175°C). Add the black olives with their liquid and the whole peeled tomatoes with their juices, breaking up the tomatoes slightly with a spoon. Bake for about 60 minutes, or until the rabbit is tender and the sauce has thickened. Taste and adjust seasoning if needed.



While the rabbit finishes cooking, grill or roast the asparagus with a light coating of olive oil until just tender and lightly browned at the tips, about 5 to 8 minutes.

Cook the fresh fettuccine in salted boiling water until al dente, about 2 to 4 minutes for fresh pasta. Divide the pasta among plates, spoon over the rabbit and sauce, and serve with the asparagus on the side.






