Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your choice of pasta and cook for about 1 minute less than the package instructions suggest, until it’s al dente. Before draining, reserve 1 cup of the pasta water.

While the pasta is cooking, heat a large skillet over medium heat and melt 2 tablespoons of butter. Add the sliced shallot and sauté for about 3-4 minutes until softened and caramelized, stirring frequently.

Once the shallots are caramelized, stir in 3 minced garlic cloves and the zest of one lemon. Cook for an additional 1-2 minutes until the garlic is fragrant.

Next, add 2 tablespoons of tomato paste, stirring well. Pour in ½ cup of white wine and let it simmer for about 2-3 minutes. Then, add the jarred roasted red peppers and 2 tablespoons of capers.

Pour in the reserved pasta water gradually, allowing it to simmer for a minute to thicken. Add the drained pasta and incorporate the remaining 2 tablespoons of butter along with the lemon juice.

Finally, taste and adjust the seasoning with salt and pepper as needed. Serve warm and enjoy your vibrant Roasted Red Pepper Pantry Pasta!