Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than package instructions for al dente. Reserve 1 cup of pasta water, then drain.

Melt the butter in a skillet over medium heat. Add the shallots and a pinch of salt, sautéing for 4-5 minutes until caramelized.

Add the garlic and lemon zest, cooking for an additional minute, then stir in the tomato paste until combined.

Pour in the white wine and bring to a simmer, scraping up bits from the skillet. Cook for 2-3 minutes until slightly reduced.

Add the roasted red peppers and capers, then pour in the reserved pasta water. Simmer for 2-3 minutes to meld flavors.

Toss the cooked pasta with the sauce, adding the remaining butter and lemon juice. Adjust seasoning with salt and pepper.

Serve hot, garnishing with black pepper and optional herbs or cheese.