Description
Pantry pasta with romesco sauce brings Mediterranean magic to quick weeknight dinners. Rich, smoky sauce blends roasted red peppers and toasted almonds, creating a simple yet luxurious meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) pasta (penne or rigatoni)
- 1/2 cup (120 milliliters) roasted red peppers (from a jar)
- 1/2 cup (120 milliliters) canned diced tomatoes
- 1/4 cup (60 milliliters) toasted almonds
Sauce and Seasoning Ingredients:
- 1/4 cup (60 milliliters) olive oil
- 4 cloves garlic, thinly sliced
- 2 tablespoons (30 milliliters) red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Garnish Ingredients:
- Fresh parsley
- Grated Parmesan cheese (optional)
Instructions
- Boil pasta in salted water according to package directions until perfectly al dente, maintaining a firm texture. Keep 1/2 cup pasta water before draining.
- Heat olive oil in a large skillet over medium temperature, introducing minced garlic and crushed red pepper flakes. Sauté until garlic turns golden and fragrant, approximately 1-2 minutes.
- Transfer roasted red peppers, canned tomatoes, toasted almonds, red wine vinegar, smoked paprika, and salt into a blender. Pulse until achieving a smooth, consistent texture.
- Pour romesco sauce into the skillet with sautéed garlic. Simmer for 3-4 minutes, stirring intermittently to prevent burning and develop deeper flavor profiles.
- Gradually incorporate reserved pasta water, one tablespoon at a time, to adjust sauce consistency and create a silky, clingy coating for the pasta.
- Gently fold pasta into romesco sauce, ensuring each strand is thoroughly and evenly coated with the vibrant, nutty sauce.
- Season with additional salt and freshly ground black pepper to enhance overall taste balance.
- Finish the dish by scattering fresh parsley and generously sprinkling grated Parmesan cheese for added texture and complexity. Serve immediately while warm.
Notes
- Customize the heat level by adjusting the amount of crushed red pepper flakes for those who prefer milder or spicier dishes.
- Toast almonds carefully to enhance their nutty flavor and prevent burning, which can make the romesco sauce bitter.
- Make the recipe vegetarian-friendly by using nutritional yeast instead of Parmesan cheese for a similar umami flavor.
- Prep romesco sauce in advance and store in an airtight container for up to 5 days, allowing flavors to develop and making weeknight cooking faster.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg