Romesco Sauce is a blend of toasted almonds, roasted red pepper and other yummy ingredients. In the past I’ve only ever served it over chicken thighs…today I decided to change it up a bit and serve it over Rotini pasta. It’s a rich nutty sauce that fills all the nooks and crannies of Rotini! So, so good…
1 lb Rotini pasta
1 cup almonds
2 slices bread
4 garlic cloves
1 teaspoon salt
1 cup loosely chopped fresh parsley
6 sprigs fresh thyme leaves
12 oz jar roasted red pepper (reserve liquid)
3 ripe plum tomatoes, quartered
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
Bring a pot of salted water to a boil; cook Rotini pasta as package directs. Toast the almonds in a heated oven for a few minutes – do not burn! Toast the bread; chop into pieces. Peel the garlic. Place the toasted almonds and bread pieces in a large food processor. Add the garlic cloves, salt, parsley, thyme, roasted red pepper, plum tomatoes and red wine vinegar. Pulse the Romesco Sauce on high; drizzling in the extra virgin olive oil. Pulse until as smooth as possible. Pour the sauce into a deep skillet. Add the cooked Rotini and the reserved liquid from the jar of roasted red peppers; mix well and heat through. Makes 4-6 servings.
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