First, you need to roast the bell peppers. I like to do this by placing the peppers directly over a gas burner turned over medium heat. Rotate the peppers every 1-2 minutes charring all of the skin of the pepper. Then let cool, slice the peppers into 3 or 4 large chunks, and peel off the skin.

Add the roasted bell peppers to a blender. Strain the sun dried tomatoes removing any excess oil and add them to the blender along with all of the remaining ingredients. Blend on the highest setting until smooth. Taste and add more salt and pepper if necessary. If the sauce is still slightly bitter add some more basil.

When using this sauce for pasta, heat the sauce while you cook the pasta. Once the pasta has cooked, add about ½ cup of pasta water (simply the starchy water from cooking the pasta) and the cooked pasta, stir, and let simmer for 1-2 mintues before serving.