In a blender or food processor, combine 1 cup of marinated roasted red peppers with 3 cloves of crushed garlic and 1-2 tablespoons of marinade. Blend until the mixture is perfectly smooth and vibrant in color.

In a small saucepan, melt 2 tablespoons of butter over medium-low heat. Add the freshly minced garlic and sauté for about 1 minute until fragrant.

Add the blended pepper mixture to the saucepan with the garlic, season generously with salt and pepper, and let it cook for about 2 minutes.

Gently stir in 1 cup of heavy cream and 1 teaspoon of dried basil. Cook over medium heat for 6 to 10 minutes until thickened.

Cook ½ lb of pasta according to package directions. Reserve ½ cup of pasta water, drain the pasta, and add to the creamy sauce.

Serve immediately, optionally topping with grated Parmesan cheese.