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RECIPE
8 INGREDIENTS4 STEPS30min

Shells with Red Pepper-Tomato Sauce

4.3
6 Ratings
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.
Shells with Red Pepper-Tomato Sauce Recipe | SideChef
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.
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Fulfilled by
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
30min
Total Time
$1.35
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Beefsteak Tomatoes
diced to yield about 2 cups
2
Red Bell Peppers , de-stemmed, diced, deseeded
stemmed and seeded, diced to yield about 2 cups
1 tsp
Kosher Salt and Freshly Ground Black Pepper
1/4 cup
Fresh Basil Leaves , loosely packed
2 Tbsp
Butter , room temperature
2 Tbsp
1/2 cup
Water
to taste
Pasta Shells
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Nutrition Per Serving

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CALORIES
179
FAT
14.1 g
PROTEIN
2.8 g
CARBS
13.2 g

Cooking Instructions

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Step 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 heat to high. Season with Kosher Salt and Freshly Ground Black Pepper (1 tsp) . Bring to a simmer, then turn heat down to medium high. Set a timer for 25 minutes.
Step 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.
Step 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.
Step 4
Serve sauce with Pasta Shells (to taste) .
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Nutrition Per Serving
Calories
179
% Daily Value*
Fat
14.1 g
18%
Saturated Fat
5.1 g
26%
Trans Fat
0.0 g
--
Cholesterol
16.1 mg
5%
Carbohydrates
13.2 g
5%
Fiber
4.1 g
15%
Sugars
9.1 g
--
Protein
2.8 g
6%
Sodium
20.4 mg
1%
Vitamin D
--
--
Calcium
34.5 mg
3%
Iron
1.0 mg
6%
Potassium
671.7 mg
14%
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