Peperonata

• 6 ounces red peppers, roasted and skins peeled (can use roasted peppers packed in oil)
• 4 sun-dried tomatoes
• 1 garlic clove, peeled
• 1 tablespoon tomato paste
• 12 cup basil leaves, fresh
• 1 teaspoon sea salt
• 14 teaspoon crushed red pepper flakes
• 1 tablespoon balsamic vinegar
• 14 cup olive oil

1. Using a food processor, pulse to combine all ingredients and add olive oil to bring mixture together.
2. Add more salt if necessary to balance flavors.
3. Toss this sauce with warm pasta (fusilli works best) and diced fresh mozzarella cheese.

red peppers, tomatoes, garlic, tomato paste, basil, salt, red pepper, balsamic vinegar, olive oil

Taken from www.food.com/recipe/peperonata-322794 (may not work)