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300 g spaghettini
- 2 red bell peppers, roasted
- 798 ml canned Italian tomatoes
- 4 sundried tomatoes in oil
- 2 tsp sherry vinegar
- 2 tbsp olive oil
- 1 onion, minced
- 1 clove garlic, minced
- 1/4 cup fresh basil, coarsely chopped
- 8 bocconcini balls, cut into pieces
Cook spaghettini according to package directions.
In food processor bowl, place roasted peppers, well-drained Italian tomatoes, sundried tomatoes and vinegar; pulse a few seconds. Set aside.
In a pot, heat olive oil and gently saute onions until tender (around five minutes). Add garlic and continue cooking one minute. Pour in reserved tomato sauce and simmer gently five to seven minutes. Add basil. Add pasta and bocconcini, mixing well to coat pasta and cheese.