Romesco Pasta: A SIMPLE multipurpose sauce originating in Catalonia -using roast…
Romesco Pasta???: A SIMPLE multipurpose sauce originating in Catalonia -using roasted red pepper & tomatoes. It’s also flexible and always forgiving. ??Here I put it on pasta & topped it with some vegan parm. Romesco sauce is also terrific with roasted veggies, used as a sandwich spread, & of course potatoes.
What you need: 1/2 cup slivered & blanched almonds, 3 med red bell peppers, 4 med plum tomatoes seeded & quartered, 1 slice of 1/2 in thick bread toasted & cut in cubes, 1/4 cup chopped sun-dried tomatoes in oil,1 garlic clove smashed, 2 tbl fresh parsley, 1 tsp smoked paprika, 1/2 tsp ancho chili powder(sub chili powder), cayenne pepper (optional for heat) 1/4 cup olive oil, salt to taste
1️⃣ On stovetop, toast almonds on medium heat till golden & fragrant 3-5 min
2️⃣ Broil red peppers in oven on top rack turning with tongs every 3-5 min until charred on all sides. Then place in covered bowl so they can steam 5-7 min to help remove the skin.
3️⃣ Peel off red pepper skin, & remove seeds & stem
4️⃣ In a food processor, add all ingredients, except oil & pulse till evenly chopped. Then process on high & slowly add oil. Blend to desired consistency. Taste & adjust seasonings. Yields 2 1/4 cups of sauce. Happy Wednesday foodie friends ??
