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Fusilli with Sun-Dried Tomato and Pepper Sauce
Roasted red pepper and sun-dried tomato melt into crushed canned tomatoes for a rich, slightly sweet sauce finished with fresh basil and a splash of balsamic. It is also good on gnocchi or polenta.
- Yield6 servings
- Hands-on25 min
- Total40 min
- Difficulty
Ingredients
- 1 tbspextra-virgin olive oil
- ½ cuproasted red bell peppers, jarred, well drained and coarsely chopped
- ⅓ cupsun-dried tomatoes in oil, chopped and drained, with 1/2 tbsp of the oil kept aside
- 3 clovesgarlic, large, finely chopped
- ¼ tspcrushed red pepper flakes, or to taste
- 1 canwhole peeled tomatoes, 800 g, with their juices
- 1 tspsugar
- ¼ tspsalt, or to taste
- to tasteblack pepper, freshly ground
- ½ cupfresh basil, chopped
- 1 tbspbalsamic vinegar
- 340 gfusilli, or other twist pasta
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