Cook the Pasta: Bring a large pot of salted water to a boil, add pasta, cook for one minute less than package instructions, reserve 1 cup pasta water, drain, and set aside.

Sauté Aromatics: Melt butter in a skillet over medium heat, add chopped shallot, and sauté for 4-5 minutes until golden.

Add Garlic and Tomato Paste: Stir in minced garlic and lemon zest, sauté for 1 minute, then add tomato paste and stir until combined.

Deglaze with Wine: Pour in white wine, let it simmer for 2-3 minutes until reduced by half.

Combine with Red Peppers and Capers: Add chopped roasted red peppers and capers, pour in reserved pasta water until saucy, simmer for 2-3 minutes.

Finish the Pasta: Add cooked pasta to the skillet, toss with sauce, add lemon juice, remaining butter, and season with salt and pepper.

Serve and Garnish: Spoon into bowls, garnish with black pepper, fresh herbs, or grated Parmesan, and serve hot.