Romesco Pasta with Deep Flavors (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 raw hazelnuts
02 -
8 blanched almonds
03 -
2 slices baguette
04 -
3 garlic cloves, minced
05 -
1 teaspoon red wine vinegar
06 -
1 can (14 ounces) fire-roasted tomatoes, drained
07 -
½ cup roasted red peppers, drained
08 -
Salt and black pepper, to taste
09 -
3 cups chicken broth
10 -
8 ounces dry rotini
→ For Serving
11 -
Freshly grated Manchego cheese
12 -
Fresh chopped parsley
# Instructions:
01 -
Heat a small skillet over medium heat. Toast hazelnuts and almonds until golden. Remove to a food processor. In the same skillet, toast baguette slices lightly on both sides. Transfer to the food processor.
02 -
Blend toasted hazelnuts, almonds, and baguette in a food processor until they form fine crumbs. Set aside.
03 -
In a medium skillet over medium-high heat, add 1 teaspoon olive oil. Sauté minced garlic until tender and fragrant.
04 -
Stir in red wine vinegar, processed nuts, and baguette crumbs into the skillet with garlic. Cook for approximately 4 minutes, stirring until fragrant and toasted. Remove from heat and let cool slightly.
05 -
Add sautéed garlic mixture, fire-roasted tomatoes, roasted red peppers, salt, and black pepper into the food processor. Process until smooth. Set aside.
06 -
In a large pot, bring chicken broth to a rolling boil. Add rotini and cook for 8 to 9 minutes, until the broth is mostly absorbed.
07 -
Stir prepared Romesco sauce into the pot with the cooked pasta. Simmer briefly until the sauce thickens and is warmed through.
08 -
Serve warm, garnished with Manchego cheese and freshly chopped parsley.
# Notes:
01 -
Store leftovers covered in the refrigerator for 3 to 5 days. Reheat in a microwave-safe dish.
02 -
For freezing, transfer prepared pasta to a freezer-safe dish, cover, and freeze for up to 3 to 6 months. Thaw in the refrigerator overnight before reheating.
03 -
For reheating, use the stovetop and add more Romesco sauce or olive oil to thin the sauce if required.