I think I told you before how much I like gemelli. I like the way the little twist hold the sauce. I like that it has a little substance with out being too heavy. I really like the red pepper sauce. Since I discovered gemelli I have had a little trouble finding it until I ask someone at the grocery. She said it is her kids favorite and she gets it at another store. The store was out of my area so I kind of put it on hold.
Then as luck would have it my hair stylist moved her shop. I had to pass the store on my way. I took that as an omen and pulled in before my appointment. It was on sale, so I bought a couple boxes and was on my way. I had my shopping done before my hair appointment. It was meant to be.
I found this recipe on Food & Wine. Usually I try to follow exactly the first time, but I went off the rails when she suggested I buy the roasted peppers from the deli. I am not discouraging you and would do so in a pinch, but I want to roast my own. Especially when it was so easy. She cautioned not to use jarred peppers – she said they would leave a bitter flavor.
The most difficult lesson I am still trying to learn is to plan ahead when cooking. That does not come easy for me so maybe you could benefit while I learn my lesson. When you have dinner roasting in the oven instead of turning off the oven when it is done, take the time to slip some peppers, and onions, and a clove of garlic in – cut off the root, but leave it in its skin. I set the timer for 10 or 15 minutes just to check on them. At that time I put a tablespoon of tomato paste on top of a pepper for the final cooking. It seems to cook out the raw taste and give it some depth of flavor. I set the timer again for another 10 or 15.
When they are done I dumped everything in the blender but the peppers; those I put in a bowl and covered them with plastic wrap. The skin will loosen and can easily be removed, and then add them in the blender. Add a little olive oil and give it a whirl. Add a little as you go – not too much. It will be thick like a pesto. Please taste it and adjust the salt. I placed mine in a jar for the next day.
When you are ready bring a big pot of water to boil. The package suggests to boil 12-13 minutes.
When it is done place in a big bowl big enough to toss. Spoon over some of the red pepper sauce and toss. Add a little pasta water to thin the sauce. Add mozzarella and basil leaves. I added a little parsley too.
I love this Gemelli with Creamy Red Pepper Sauce and Fresh Mozzarella – it tastes so much more than its ingredients. Save any extra sauce in a jar, top coat with oil and freeze for the next time your in a hurry and did not plan like me.
I thought this pasta perfect, but for those needing/wanting more a slice of chicken would be perfect.
- ¾ pound gemelli
- 2 whole roasted red peppers from the deli counter (6 ounces)
- ½ small onion - roasted
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 2 oil-packed sun-dried tomato halves, drained
- 1 tablespoon tomato paste - roasted with peppers
- 1 garlic clove - roasted in the skin
- 9 large basil leaves
- Kosher salt
- freshly ground pepper
- ½ pound salted fresh mozzarella cheese, cut into ½-inch dice
- Mise en place ~ gather all ingredients.
- Roast ingredients or purchase roasted peppers.
- 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.
- Bring a large pot of salted water to a boil. Important - Be sure your water is salted.
- Add the gemelli to the boing water; cook until al dente – about 12 to 13 minutes.
- Drain the gemelli and place into a large bowl.
- Save about a half cup of the pasta water to loosen the pasta sauce.
- Add some of the sauce into a large bowl; toss with the pasta until well coated.
- Tear the remaining 6 basil leaves into the pasta and add the mozzarella.
I am taking this to
Susan’s at Metamorphosis Monday
Nicoles’ at Munching Mondays
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
The LouLou Girls Link Party
Megin’ at Brag About It
Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday
Jody’s at Simple and Sweet Fridays
Sherry at Olives-n-Okra
Aimee at Share Your Creativity
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Great ideas here Madonna. I have been buying my roasted red peppers in a jar. I’m sure this is much better. I love Gemelli too and believe it or not, I have found it at TJ Maxx.
I have only tried jarred pepper one time, but it was not a prominent ingredient so I just passed on F&W’s caution. I had not thought to look at TJ Maxx, I’ll be on the look out. Thanks for stopping by.
Oh my goodness, this sounds delicious! Thanks for sharing…your photos are wonderful.
Thanks so much Marigene, I am always apprehensive when I post my photos. I appreciate positive input.
Looks delicious Madonna. I love fresh mozzarella, and roasted red peppers, yumm. I haven’t tried Gemelli. I love pasta with red pepper sauce. Definitely adding this dish to one I need to make. Pinning for later. Thanks for the tip too, on filling my pastry bag, for the macaron batter! Have a great week!
Thanks Christine. I love the way the little twists accept the sauce.
As for the pastry bag tip, I am still working on that technique myself, but I know a tall glass frees up your hands.
Thanks for stopping by.
Mmmmm this recipe sounds perfect and I love that you share your hints and tips with us. The little balls of fresh mozzarella would give me the added protein that I love. Thanks for sharing the recipe with us, Madonna. I will be on the lookout for Gemelli pasta. Another pasta that I love is Campanelle.
Kitty, This really taste like more than the ingredients. I’ll look for Campanelle. I like most all pasta.
Thank you for stopping by.
Wow! This is mouthwatering amazing! I would love for you to share this at my party Making Memories Mondays that is going on now! Hope to see you there! 🙂
Cathy
Thanks Cathy.
Smart girl to roast your own red peppers. They are so much better, but for saving time I do buy mine in a jar. I don’t think I’ve ever used this shape of pasta. Looks fabulous.
Sam
Thanks Sam. I am trying to be a better planner – like I said I have issues with that. Maybe a better brand of peppers would not be bitter?
I usually have some of those small jars of diced pimento on hand, but agree that your own roast peppers are better. And easy to do. But there is that planning ahead aspect — not my strong suit, either. Anyway, this is a great dish — exactly my kind of food. Thanks.
Thanks John. I think this dish has so much depth of flavor, I hope you will give it a try. Glad to hear I am not the only one that has issues with planning ahead. Thanks for stopping by.
I love pasta dishes like this, fresh and yummy! Love the twisty pasta! Thank you so much for sharing this on Making Memories Mondays, I am so glad that you came! 🙂
Cathy
Oh, my! That looks ah-MAZ-ing! I’m pinning this one, for sure.
I found you via Miz Helen’s link party…did I invite you to mine? I am having my very first linkup party tomorrow (4/10) for food and fitness-related bloggers. I hope you will consider stopping by and submitting one (or more) of your yummy food posts!
This looks absolutely delicious, I love red pepper sauce, I never met a jar of roasted peppers that I could honestly say I liked. Sometimes I get them at my Italian deli but they taste like homemade, but like you I like roasting my own. Madonna, have you ever tasted the pasta that looks like a spring? It’s tightly wound like a spring, they’re so good too!
I will be looking for pasta springs. I think I saw them at the Italian market I mentioned.
We will just love this flavor filled dish, it looks fabulous! Thanks so much for sharing with Full Plate Thursday this week and have a great week!
Come Back Soon!
Miz Helen
This so good! I’m drooling right now. Pinned and tweeted. We appreciate you being a part of our party. Please stop by on Monday at 7 pm. Happy Saturday! Lou Lou Girls
I love gemelli too and this combination sounds just delightful, no chicken needed for me!
How delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
This looks absolutely delicious!