Shells with Red Pepper-Tomato Sauce

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.

Total Time

30min

4.3

6 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

Beefsteak Tomatoes

•

Red Bell Peppers , de-stemmed, diced, deseeded

•

1 tsp

Kosher Salt

•

1 tsp

Freshly Ground Black Pepper

•

4 Tbsp

Fresh Basil Leaves , loosely packed

•

2 Tbsp

Butter , room temperature

•

2 Tbsp

Olive Oil

•

1/2 cup

Water

•

to taste

Pasta Shells

Cooking Instructions

Place Red Bell Peppers (2) and 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) and 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 (4 Tbsp) , Butter (2 Tbsp) and 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

CALORIES

114

FAT

12.8 g

PROTEIN

0.1 g

CARBS

0.0 g