- 2 tablespoons (1/4 stick) butter
- 1 1/2 tablespoons olive oil
- 3 garlic cloves, chopped
- 1/2 teaspoon aniseed, crushed or coarsely chopped
- 8 ounces tricolor tubular or spiral-shaped pasta, freshly cooked
- 1 7-ounce jar roasted red bell peppers, drained, chopped
- 1/2 cup grated Parmesan cheese
- 2 plum tomatoes, seeded, chopped
- 1/4 cup thinly sliced fresh basil leaves
- Melt butter in heavy large saucepan over medium-high heat. Add oil, garlic and anisee and stir until fragrant, about 1 minute. Mix in all remaining ingredients and toss until heated through, about 2 minutes. Season with salt and pepper.