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This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat oven to 200°C. Rub capsicum skins, tomatoes and garlic head liberally with oil and place on an oven-proof tray. Roast in the oven for 35 minutes or until the garlic is tender, the capsicum skins are blistered and the tomatoes soft.
2.On a separate tray, toast the bread and almonds in the oven while the vegetables are roasting. Cook the pasta according to the packet directions. Drain, reserving around ¾ of a cup of the cooking water.
3.Place capsicums in a plastic bag to cool. Slice the head off the garlic and squeeze the flesh into a processor or blender. Add the roasted tomatoes, toasted almonds, bread, chilli flakes, paprika, vinegar and the remaining oil, and pulse.
4.Slip the skins off the roasted peppers and add one to the blender; chop the others coarsely and set aside. Process the mixture to form a paste, adding a dash of water or a splash more oil if needed. Season with salt and pepper.
5.Transfer the Romesco sauce to a saucepan and heat gently; add the remaining chopped cooked capsicum. Fold in the cooked pasta, adding reserved pasta water to create a good consistency. Serve with lots of fresh parsley and parmesan to taste.
Note
- Roasting the garlic makes it sweet and nutty rather than pungent. Roasted garlic can also be added to mashed potatoes, dips and other sauces. – PER SERVE Energy 498kcal, 2087kj • Protein 16g • Total Fat 25g • Saturated Fat 2.7g • Carbohydrate 46g • Fibre 10.5g • Sodium 228mg
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