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

Because it's made by throwing all of the ingredients into the blender, this is the ultimate fast sauce; whizzing in the olive oil gives it an ultracreamy, velvety texture. Be sure to use sweet roasted red peppers from the deli case instead of the ones packed in a jar, which can be bitter. Slideshows: More Fast Weekday Pastas

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.

Suggested Pairing

Ripe, medium-bodied Sicilian Nero d'Avola blend.

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