Directions
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 2 cups of pasta water before draining. In a food processor combine sun dried tomatoes, red peppers, basil, garlic, pine nuts, Parmesan, salt, and pepper. Blend until smooth and silky. Add some of the reserved pasta water if needed. Add the sauce to the drained pasta. Stir in more Parmesan and basil over the pasta and gently fold it through. Serves 4.
Roasted Red Pepper & Sun Dried Tomato Pasta
Prep: 10 min Cook: 15 min Servings: 4
A silky, vibrant pasta where roasted red peppers and sun dried tomatoes blend into a smooth, savory sauce. The flavor is rich yet bright, with a subtle nuttiness and fresh basil folded in at the end. It is simple, colorful, and perfect for an easy Italian-inspired dinner.
Ingredients
- 1 lb Anna Fusilli Corti Col Buco
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained
- 1 jar Cento Roasted Peppers (12 oz), drained
- 1 clove Garlic
- 1 tbsp Cento Pignoli Nuts
- Fresh Basil Leaves
- 2 tbsp Parmesan Cheese, grated
- Cento Ground Black Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
Directions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 2 cups of pasta water before draining. In a food processor combine sun dried tomatoes, red peppers, basil, garlic, pine nuts, Parmesan, salt, and pepper. Blend until smooth and silky. Add some of the reserved pasta water if needed. Add the sauce to the drained pasta. Stir in more Parmesan and basil over the pasta and gently fold it through. Serves 4.
