Ingredients

1 lb gemelli pasta (thin twists)
1 jar roasted peppers - (16 ounce) liquid removed
2 Tbsp. extra-virgin extra virgin olive oil (2 turns around pan in a slow stream)
2 x garlic cloves finely minced
1 lrg shallot finely minced
1 c. dry white wine or possibly chicken stock
1 can crushed tomatoes - (28 ounce) A handful minced flat-leaf parsley Coarse salt to taste Freshly-grnd black pepper to taste Grated Romano as an accompaniment Crusty bread as an accompaniment

scroll for more

Gemelli With Roasted Red Pepper Sauce

Servings: 4

Place a large pot of water on the stove and bring to a boil. Salt the water and cook gemelli to al dente (with a bite to it), about 9 min.
Grind liquid removed roasted peppers in a food processor.
Heat a large skillet over moderate heat. Add in extra virgin extra virgin olive oil, garlic, and shallots to the pan. Saute/fry garlic and shallots 3 min, stir in roasted peppers. Saute/fry pepper paste 2 min, stir in wine or possibly chicken stock, reduce liquid for 1 or possibly 2 min. Stir in tomatoes and parsley. Season sauce with salt and pepper and simmer till ready to serve.
Toss warm pasta with sauce and transfer to a serving dish. Pass grated Romano and crusty bread at table.
This recipe yields 6 servings.