Gemelli with Creamy Red Pepper Sauce and Fresh Mozzarella

• 3/4 pound gemelli
• 2 whole roasted red peppers from the deli counter (6 ounces)
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 oil-packed sun-dried tomato halves, drained
• 1 tablespoon tomato paste
• 1 garlic clove
• 9 large basil leaves
• Kosher salt
• freshly ground pepper
• 1/2 pound salted fresh mozzarella cheese, cut into 1/2-inch dice

1. Bring a large pot of salted water to a boil.
2. Add the gemelli and cook until al dente.
3. Drain the gemelli.
4. Meanwhile, in a blender, puree the roasted red peppers with the olive oil, sun-dried tomatoes, tomato paste, garlic and 3 basil leaves until smooth.
5. Season the sauce with salt and pepper.
6. Scrape the sauce into a large bowl and toss with the pasta until well coated.
7. Tear the remaining 6 basil leaves into the pasta and add the mozzarella.
8. Toss the mozzarella, basil and pasta and serve warm or at room temperature.

gemelli, red peppers, extravirgin olive oil, oil, tomato paste, garlic, basil, kosher salt, freshly ground pepper, mozzarella cheese

Taken from www.foodandwine.com/recipes/gemelli-creamy-red-pepper-sauce-and-fresh-mozzarella (may not work)