Easy, minimal ingredients and absolutely delicious.
Ingredients
2 cloves garlic, minced
1 c raw almonds
6 oz tomato paste
1 14oz can crushed tomatoes (unsalted)
4 tblsp chopped fresh parsley (about 20 g)
4 tblsp white wine vinegar
2 tsp smoked paprika
1/2 tsp cayenne
2/3 c extra virgin olive oil
Salt and pepper to taste
16 oz dry orechiette pasta
Extra salt for pasta water
Bring a large pot of water to a boil and add a good amount of salt to the water to flavor the pasta. Once boiling, add pasta shells and cook following directions on packaging until al dente (about 10-12 minutes), reserve about 1/2 - 3/4 c of the pasta water, then drain and set aside. To make the romesco sauce, first grind almonds in a food processor to coarsely chop until an almond meal texture is achieved. Finely chop garlic cloves and add to the almond mix and pulse a few more times to evenly distribute garlic with almonds. Add tomatoes, tomato paste, vinegar and parsley to a large saute pan and heat over medium-low. Then stir in ground almonds, spices, and olive oil. Stir until well combined and heat until simmering. Add a little bit of the pasta water at a time to the tomato mix to smooth out the texture. Add salt to taste and toss cooked pasta in the romesco sauce and serve garnished with fresh chopped parsley and fresh ground black pepper.
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