A delightful pasta dish featuring a creamy roasted red pepper sauce, perfect for a comforting yet elegant meal.
Preheat your oven to 200°C (400°F). Place the red peppers on a baking sheet and roast for 20 minutes, turning halfway through, until the skin is charred.
Roasting the peppers enhances their sweetness and adds a smoky flavor to the sauce.
Once roasted, place the peppers in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skins and remove the seeds.
Steaming the peppers makes it easier to remove the skins.
In a skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 2 minutes.
Be careful not to burn the garlic as it can turn bitter.
In a blender, combine the roasted peppers, sautéed garlic, basil, cream, salt, and black pepper. Blend until smooth.
Blend until the sauce is completely smooth for a creamy texture.
Cook the linguine in a large pot of boiling salted water according to package instructions. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Toss the cooked linguine with the red pepper sauce until evenly coated. Serve immediately, garnished with fresh basil leaves.
Serve the pasta hot for the best flavor and texture.
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