Bring a large pot of salted water to a rolling boil. Cook the pasta for one minute less than package instructions. Reserve 1 cup of pasta water before draining.

Melt butter in a skillet over medium heat. Add shallots with salt and sauté for 3-4 minutes until caramelized.

Stir in garlic and lemon zest, cooking for an additional minute until fragrant.

Add tomato paste and white wine, and let simmer for about a minute.

Stir in roasted red peppers and capers, then gradually add reserved pasta water, letting simmer for a few minutes.

Fold the drained pasta into the skillet, adding remaining butter and lemon juice, mixing well to coat the pasta.

Taste and season with salt and pepper before serving. Optionally garnish with lemon zest or fresh herbs.