Pantry-Stashed Linguine Pasta in Romesco Sauce
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Romesco is a Spanish sauce made with breadcrumbs (as a thickener), roasted bell peppers, and almonds. This recipe combines the main ingredients in a pesto-style recipe, resulting in a savory, tangy romesco sauce with a delicious smoky flavor from the combination of sweet smoked paprika and toasted almonds. Depending on what you have on hand, you can substitute smoked almonds and regular Spanish paprika for this combination. Romesco sauce requires no cooking: simply blend all ingredients in a food processor and toss with hot pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of linguine pasta
- 1 cup canned baked sweet peppers (2-3 pcs.)
- 1/2 cup toasted whole almonds + 2 tbsp chopped almonds for serving
- 1/3 cup Italian breadcrumbs
- 2 tbsp sherry vinegar
- 1 teaspoon granulated garlic
- 0.5 tsp smoked sweet paprika
- 5 tbsp. l. olive oil
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Set aside 1 cup of the pasta cooking water and discard the rest.
- Meanwhile, combine the roasted peppers, whole almonds, breadcrumbs, vinegar, granulated garlic, and paprika in a food processor and process until a coarse paste forms. With the processor running, gradually pour in the olive oil and process until a smooth sauce forms. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Transfer the sauce to a large bowl. Add the pasta and enough of the cooking water to make the sauce thin and pourable, but still cover the pasta. Divide the pasta among bowls and sprinkle with chopped almonds.
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