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:
4
Ingredients
•
2
Beefsteak Tomatoes
•
2
Red Bell Peppers
, de-stemmed, diced, deseeded
•
1
tsp
Kosher Salt
•
1
tsp
Freshly Ground Black Pepper
•
1/4
cup
Fresh Basil Leaves
, loosely packed
•
2
Tbsp
Butter
, room temperature
•
2
Tbsp
Olive Oil
•
1/2
cup
Water
•
to taste
Pasta Shells
Cooking Instructions
1.
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.
2.
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.
3.
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)
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.
4.
Serve sauce with
Pasta Shells (to taste)
.
Nutrition Per Serving
CALORIES
176
FAT
13.9 g
PROTEIN
2.8 g
CARBS
13.2 g
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