Romesco Pasta

Romesco Pasta is the most flavorful and easy to make pasta! Pasta simmers in a fresh, robust, rich homemade romesco sauce to provide a beautiful depth of flavor in a noodle dish that everyone will love!

Course Main Dish

Cuisine American, Mediterranean, Spanish

Keyword Romesco Pasta Salad

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 321kcal

Author Michelle

Ingredients

8 raw hazelnuts
8 blanched almonds
2 slices baguettes
3 garlic cloves minced
1 teaspoon red wine vinegar
1 can (14 ounce) fire roasted tomatoes drained
½ cup roasted red peppers drained
Salt and black pepper to taste
3 cups chicken broth
8 ounces dry rotini
Freshly grated manchego cheese for serving
Fresh chopped parsley for serving

Instructions

Heat a small skillet over medium heat. Toast almonds and hazelnuts until golden. Remove to food processor.
In the same skillet over medium heat, heat the baguette slices on both slices until slightly toasted. Remove to food processor.
Process nuts and baguette to fine crumbs in the food processor. Set aside.
In a medium skillet over medium-high heat, add 1 teaspoon olive oil. Sauté garlic in oil until tender and fragrant.
Stir in vinegar and nuts and baguette, and saute for about 4 minutes until fragrant and toasty. Remove from heat. Set aside to cool slightly.
Add all of remaining ingredients, including sautéed garlic mixture to a food processor. Process until smooth. Set aside.
In a large pot, bring chicken broth to a rolling boil.
Add pasta and boil for about 8 to 9 minutes. Broth should be almost completely absorbed into the pasta at this point.
Stir in romesco sauce. Allow to simmer briefly until sauce is thickened and warmed through.
Serve warm with a little Manchego cheese and fresh parsley.

Video

Notes

Storage: Store leftovers covered in the refrigerator for up to 3-5 days. Reheat in a microwave-safe dish.
Freezer Directions: Follow preparation instructions. Then transfer to a freezer-safe bag or dish, covered. Freeze for up to 3-6 months. Thaw overnight in the refrigerator before serving. Reheat on the stovetop. Add more romesco sauce or olive to thin sauce if necessary.

Nutrition