Start by transforming your marinated roasted red peppers and garlic into a smooth blend. In a food processor or blender, combine the peppers with a splash of their marinating liquid and blend until velvety, about 1-2 minutes.

In a medium saucepan, melt 2 tablespoons of butter over medium-low heat. Once melted, add 2 cloves of crushed garlic and sauté for about 1 minute until fragrant.

Introduce your smooth red pepper puree to the saucepan with the sautéed garlic. Stir well to combine, season with salt and freshly ground pepper to taste, and cook for about 2 minutes.

Lower the heat and add 1 teaspoon of dried basil, followed by 1 cup of heavy cream, stirring to combine. Let simmer for 6-10 minutes until thickened.

Prepare your pasta according to package instructions. In the same saucepan, toss the cooked pasta with the sauce, adding reserved pasta water until the desired creamy texture is achieved.

Plate your creamy roasted red pepper pasta, finish with freshly grated Parmesan cheese if desired, and garnish with fresh basil or red pepper flakes.