Gemelli with Creamy Red Pepper Sauce and Fresh Mozzarella
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.
Gemelli with Creamy Red Pepper Sauce and Fresh Mozzarella
Gemelli with Creamy Red Pepper Sauce and Fresh Mozzarella
Gemelli with Creamy Red Pepper Sauce and Fresh Mozzarella
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TOTAL TIME:
25 MIN
- SERVINGS: 4
Ingredients
- 3/4 pound gemelli
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2 whole roasted red peppers from the deli counter (6 ounces)
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1/4 cup plus 2 tablespoons extra-virgin olive oil
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2 oil-packed sun-dried tomato halves, drained
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1 tablespoon tomato paste
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1 garlic clove
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9 large basil leaves
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Kosher salt and freshly ground pepper
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1/2 pound salted fresh mozzarella cheese, cut into 1/2-inch dice
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Directions
- Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente. Drain the gemelli.
- 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.
- 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.
Gemelli with Creamy Red Pepper Sauce and Fresh Mozzarella
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