Gemelli with Creamy Red Pepper Sauce and Fresh Mozzarella
Author: 
Recipe type: Pasta
 
Easy and quick with depth of flavor.
Ingredients
  • ¾ pound gemelli
  • 2 whole roasted red peppers from the deli counter (6 ounces)
  • ½ small onion - roasted
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 2 oil-packed sun-dried tomato halves, drained
  • 1 tablespoon tomato paste - roasted with peppers
  • 1 garlic clove - roasted in the skin
  • 9 large basil leaves
  • Kosher salt
  • freshly ground pepper
  • ½ pound salted fresh mozzarella cheese, cut into ½-inch dice
Instructions
  1. Mise en place ~ gather all ingredients.
  2. Roast ingredients or purchase roasted peppers.
  3. In a blender, puree the roasted red peppers with the olive oil, sun-dried tomatoes, tomato paste, garlic and 3 basil leaves until smooth.
  4. Season the sauce with salt and pepper.
  5. Bring a large pot of salted water to a boil. Important - Be sure your water is salted.
  6. Add the gemelli to the boing water; cook until al dente – about 12 to 13 minutes.
  7. Drain the gemelli and place into a large bowl.
  8. Save about a half cup of the pasta water to loosen the pasta sauce.
  9. Add some of the sauce into a large bowl; toss with the pasta until well coated.
  10. Tear the remaining 6 basil leaves into the pasta and add the mozzarella.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/gemelli-with-creamy-red-pepper-sauce-and-fresh-mozzarella/