Pantry Pasta with Romesco Sauce

Pantry Pasta with Romesco Sauce
You can never have too many main course recipes, so give Pan

Instructions

1
Bring a large pot of water to a boil.
Ingredients you will need
WaterWater
Equipment you will use
PotPot
2
Add a liberal amount of salt, then add the pasta, stirring occasionally to avoid sticking. Cook the linguine until it is al dente, 10 to 12 minutes. Reserve 1 cup of pasta cooking water, then pour the linguine in a colander to drain.
Ingredients you will need
LinguineLinguine
PastaPasta
WaterWater
SaltSalt
Equipment you will use
ColanderColander
3
Meanwhile, process the red peppers, almonds, breadcrumbs, vinegar, garlic and paprika in a food processor until the texture is coarse but uniform. With the motor running, pour the oil slowly through the opening to emulsify and thicken the sauce. Season with 1/2 teaspooon salt and 1/4 teaspoon black pepper.
Ingredients you will need
Black PepperBlack Pepper
BreadcrumbsBreadcrumbs
Red PepperRed Pepper
AlmondsAlmonds
PaprikaPaprika
VinegarVinegar
GarlicGarlic
SauceSauce
SaltSalt
Cooking OilCooking Oil
Equipment you will use
Food ProcessorFood Processor
4
Add the sauce to a large bowl.
Ingredients you will need
SauceSauce
Equipment you will use
BowlBowl
5
Add the linguine and enough of the reserved pasta water so that the sauce is loose enough to pour but smooth enough to stick to the pasta. Divide the linguine among individual bowls, and sprinkle with the chopped almonds.
Ingredients you will need
WaterWater
LinguineLinguine
AlmondsAlmonds
PastaPasta
SauceSauce
Equipment you will use
BowlBowl
DifficultyMedium
Ready In30 m.
Servings6
Health Score20
Dish TypesSide Dish
Magazine