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 

Melissa Rubel Jacobson
February 2008

Gallery

© Leela Cyd

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Suggested Pairing

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