Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4
© Leela Cyd

How to Make It

Step 1    

Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente. Drain the gemelli.

Step 2    

Meanwhile, in a blender, puree the roasted red peppers with the olive oil, sun-dried tomatoes, tomato paste, garlic and 3 basil leaves until smooth. Season the sauce with salt and pepper.

Step 3    

Scrape the sauce into a large bowl and toss with the pasta until well coated. Tear the remaining 6 basil leaves into the pasta and add the mozzarella. Toss the mozzarella, basil and pasta and serve warm or at room temperature.

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