This sauce is simple in its perfection. The combination of tomatoes, red peppers and basil infuse to create a rich symphony of flavors, guaranteed to brighten any pasta.
Author: Alexandra's Kitchen
Red Bell Peppers
, de-stemmed, diced, deseeded
Freshly Ground Black Pepper
Fresh Basil Leaves
, loosely packed
, room temperature
Red Bell Peppers (2)
Beefsteak Tomatoes (2)
in a medium-sized saucepan or pot. Pour in
Water (1/2 cup)
and turn the heat to high. Season with
Kosher Salt (1 tsp)
Freshly Ground Black Pepper (1 tsp)
. Bring to a simmer, then turn heat down to medium-high. Set a timer for 25 minutes.
After about 5 minutes, the tomatoes and peppers will begin to release their juices, and the whole mixture should be bubbling. Adjust the heat if necessary so that the mixture stays at a constant bubble. Stir every 5 minutes or so to make sure the tomatoes and peppers are not sticking to the bottom of the pan. If they are, add water by the 1/4 cup.
When the peppers and tomatoes are tender and nearly all of the liquid has evaporated and the tomatoes and peppers are beginning to stick to pot, add the
Fresh Basil Leaves (1/4 cup)
Butter (2 Tbsp)
Olive Oil (2 Tbsp)
to the pot, give it a stir, then transfer the contents of the pot to a food processor or blender. Blend until smooth. Taste. Adjust seasoning with more salt and pepper as necessary.
Serve sauce with
Pasta Shells (to taste)
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.