Pantry Pasta with Romesco Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 485
- Total Fat
- 19
- Saturated Fat
- 2
- Carbohydrates
- 66
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 14
- Cholesterol
- 0
- Sodium
- 329
- Total: 30 min
- Active: 30 min
Ingredients
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 breadcrumbs
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
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Meanwhile, combine the red peppers, whole almonds, breadcrumbs, vinegar, granulated garlic and paprika in a food processor and process until the texture is coarse but uniform. With the motor running, slowly pour in the oil and process until the sauce is thickened and emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Transfer the sauce to a large bowl. Add the pasta 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 pasta among individual bowls, and sprinkle with the chopped almonds.