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.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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.
ROMESCO SAUCE
Provided by Food Network
Time 35m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.
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- Roast the Peppers (If Desired): Place the peppers directly over a gas flame, turning with tongs and propping them on the burner grates until they are charred evenly on all sides.
- Transfer the peppers to a metal or other heatproof bowl, cover the bowl tightly with plastic wrap and set aside to steam, 10 to 15 minutes. Pull away the charred skin with a paper towel and discard.
- Continue cleaning the peppers, discarding the charred skin and seeds, but preserving the flesh and juices until the peppers are mostly clean. Do not rinse. (Note: The peppers can also be roasted in the oven. Toss the peppers with a drizzle of olive oil, set the broiler to high and broil on a baking sheet, turning as needed with tongs, until evenly charred. Steam the peppers, remove the skin and clean as directed above.)
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