Gemelli with Creamy Red Pepper Sauce and Fresh Mozzarella
Author: ©MakeMineLemon adapted from Food & Wine
Recipe type: Pasta
- 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
- Mise en place ~ gather all ingredients.
- Roast ingredients or purchase roasted peppers.
- 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.
- Bring a large pot of salted water to a boil. Important - Be sure your water is salted.
- Add the gemelli to the boing water; cook until al dente – about 12 to 13 minutes.
- Drain the gemelli and place into a large bowl.
- Save about a half cup of the pasta water to loosen the pasta sauce.
- Add some of the sauce into a large bowl; toss with the pasta until well coated.
- 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/
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