Description
This Quick Pasta with Homemade Romesco Sauce is a vibrant, flavorful dish featuring gluten-free pasta tossed in a rich, smoky romesco sauce made from roasted red peppers, almonds, and spices. Ready in just 25 minutes, it’s perfect for a satisfying weeknight meal with a delightful Mediterranean flair.
Ingredients
Romesco Sauce
- 1 cup roasted red peppers (220 grams, or 2-3 roasted red bell peppers, depending on their size)
- 3/4 cup roasted almonds
- 1/4 cup packed fresh parsley
- 2 tablespoons tomato paste
- 2 tablespoons vinegar
- 2 garlic cloves, cut into quarters or smashed
- 1 teaspoon smoked paprika
- Generous pinch of cayenne (optional)
- 1/2 – 1 teaspoon kosher salt, or to taste (adjust if using salted almonds)
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Pasta
- 12 ounces gluten free pasta
- Salt and pepper to taste
- Chopped parsley, chopped almonds, and black pepper to garnish
Instructions
- Cook pasta: Cook the gluten free pasta according to the package instructions. Reserve about 3/4 cup of the pasta cooking water before draining.
- Make romesco sauce: While the pasta cooks, add the roasted red peppers, roasted almonds, fresh parsley, tomato paste, vinegar, garlic, smoked paprika, cayenne (if using), kosher salt, black pepper, and olive oil to a food processor or blender. Process until mostly smooth, stopping occasionally to scrape down the sides. Taste and adjust salt as needed.
- Combine pasta and sauce: Return the drained pasta to the pot over low heat. Add about 1 cup of the prepared romesco sauce. Gently toss to combine, gradually adding reserved pasta water little by little to loosen the sauce until it evenly coats the noodles. Add more romesco sauce if desired.
- Season and serve: Season the pasta with additional salt and pepper to taste. Divide into serving bowls and garnish each portion with chopped almonds, fresh parsley, and a sprinkle of black pepper. Serve hot and enjoy!
Notes
- Roasting your own red peppers enhances the flavor of the romesco sauce but you can use jarred roasted red peppers in a pinch.
- Adjust the amount of cayenne pepper depending on your preferred spice level or omit if you prefer a milder sauce.
- Leftover romesco sauce can be refrigerated and used as a dip or spread throughout the week.
- Use salted almonds sparingly to avoid over-salting the sauce.
- Reserve pasta water is key to adjusting sauce consistency and helps the sauce cling better to the pasta.
