This pasta dish is simple, subtle, and satisfying. I absolutely love the flavor of roasted red peppers and they’re so easy to make. Add to that, garlic, white wine, tomato paste, and fresh basil and you’ve got yourself an easy weeknight sauce to toss with pasta.
Don’t be intimidated by the idea of roasting red peppers. If you have never done it before, all you have to do is place your peppers on a baking pan under a hot broiler for ten minutes on each side. That’s it. Then, allow them to cool enough to be handled. Peel the skin away from the peppers and discard. The remaining flesh of the peppers can be used in sauces, as part of an antipasta platter, or in hummus. (I’ll be posting a red pepper hummus next week just in time for Superbowl prep!)
I also love tomato paste in a tube. DeLallo’s made it even easier for us and added basil to tomato paste!!