Pantry Pasta with Romesco Sauce

Romesco is a Spanish sauce made with bread (as a thickener) and roasted peppers and nuts. This version twists those components into a kind of pesto that is wonderfully smoky and tangy. We've made it with roasted almonds and smoked paprika, but you can also try it with smoked almonds and regular Spanish paprika.
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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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Kosher salt

1 pound linguine

1 cup jarred roasted red peppers (2 to 3 peppers)

1/2 cup roasted whole almonds, plus 2 tablespoons chopped, for garnish

1/3 cup seasoned Italian bread crumbs

2 tablespoons sherry vinegar

1 teaspoon granulated garlic

1/2 teaspoon smoked sweet paprika

5 tablespoons olive oil

Kosher salt and freshly ground black pepper


  1. Bring a large pot of water to a boil. Add a liberal amount of salt, then add the pasta, stirring occasionally to avoid sticking. Cook the linguine until it is al dente, 10 to 12 minutes. Reserve 1 cup of pasta cooking water, then pour the linguine in a colander to drain.
  2. Meanwhile, process the red peppers, almonds, breadcrumbs, vinegar, garlic and paprika in a food processor until the texture is coarse but uniform. With the motor running, pour the oil slowly through the opening to emulsify and thicken the sauce. Season with 1/2 teaspooon salt and 1/4 teaspoon black pepper.
  3. Add the sauce to a large bowl. Add the linguine and enough of the reserved pasta water so that the sauce is loose enough to pour but smooth enough to stick to the pasta. Divide the linguine among individual bowls, and sprinkle with the chopped almonds.