Peperonata

Name: Peperonata
Ingredients: 6 ounces red peppers, roasted and skins peeled (can use roasted peppers packed in oil); 4 sun-dried tomatoes; 1 garlic clove, peeled; 1 tablespoon tomato paste; 12 cup basil leaves, fresh; 1 teaspoon sea salt; 14 teaspoon crushed red pepper flakes; 1 tablespoon balsamic vinegar; 14 cup olive oil

9 ingredients

3 steps

Ingredients

6 ounces red peppers, roasted and skins peeled (can use roasted peppers packed in oil)
4 sun-dried tomatoes
1 garlic clove, peeled
1 tablespoon tomato paste
12 cup basil leaves, fresh
1 teaspoon sea salt
14 teaspoon crushed red pepper flakes
1 tablespoon balsamic vinegar
14 cup olive oil

Directions

1

Using a food processor, pulse to combine all ingredients and add olive oil to bring mixture together.
2

Add more salt if necessary to balance flavors.
3

Toss this sauce with warm pasta (fusilli works best) and diced fresh mozzarella cheese.