Ingredients:
• 3/4 pound gemelli pasta (very curly)
• 2 whole roasted red peppers from the deli counter (6 ounces)
• 1/4 cup plus 2 tablespoons olive oil
• 2 oil-packed sun-dried tomato halves, drained
• 1 tablespoon tomato paste
• 1 garlic clove
• 9 large basil leaves
• Kosher salt and freshly ground pepper
• 1/2 pound salted fresh mozzarella cheese, cut into 1/2-inch dice

DIRECTIONS:
1. Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente, usually 10 to 12 minutes. Drain the gemelli.
2. Meanwhile, in a blender, puree the roasted red peppers with the olive oil, sun-dried tomatoes, tomato paste, garlic and 3 basil leaves until smooth. Season the sauce with salt and pepper.
3. Scrape the sauce into a large bowl and toss with the pasta until well coated. Tear the remaining 6 basil leaves into the pasta and add the mozzarella. Toss the mozzarella, basil and pasta and serve warm or at room temperature.

Pair with Chumeia Vineyards Barbera Partridge-Leigh Vineyard