Gemelli With Creamy Red Pepper Sauce And Fresh Mozzarella

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3/4 pound gemelli

2 whole roasted red peppers from the deli counter (6 ounces)

1/4 cup plus 2 tablespoons extra-virgin 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

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