Pasta with Red Pepper Sauce

I discovered this simple recipe in the February 2008 issue of Food & Wine. I cut 1/4 cup of the olive oil, since it's plenty rich with just a couple of tablespoonfuls. I suggest roasting your own peppers, since they're so much sweeter than their jarred counterparts. Put peppers on the grill or under the broiler until every side is blistered (not completely charred, though, or they'll be too bitter). Place in a covered bowl for about 20 or so minutes, then remove the skin. Store with a tablespoon or two of extra virgin olive oil, a garlic clove and a bit of salt and pepper in the refrigerator. Lovely for antipasto, too.

Pasta with Red Pepper Sauce

3/4 lb. imported Italian pasta (gemelli or cavatappi)
2 whole roasted red peppers
2 tablespoons extra virgin olive oil (or more to taste)
2 oil-packed sun-dried tomato halves, drained
1 tablespoon tomato paste
1 garlic clove
1/2 lb.s fresh mozzarella cheese, cubed
handful of basil leaves
salt and pepper to taste

Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). Drain thoroughly.

Meanwhile, puree roasted peppers with the olive oil, sun-dried tomatoes, tomato paste and garlic until smooth. Pour into a large bowl and toss with the pasta and fresh mozzarella. Season with salt and pepper to taste. Tear a few basil leaves over the pasta and serve.