Orecchiette with Romesco Sauce & Roasted Red Peppers

Ingredients

• 4 Tbs. Spanish sherry vinegar
• ½ tsp. crushed red pepper flakes
• 12 oz. dried orecchiette (little ear-shaped) pasta
• Kosher salt
• 2 tsp. sweet paprika
• 1 clove garlic, minced
• 1 cup fresh or canned peeled, seeded, chopped, and drained tomatoes
• + 6 more ingredients
• • ¼ cup skinned almonds
  • 1 slice coarse-textured white bread
  • ¼ cup coarsely chopped flat-leaf parsley; more whole leaves for garnish
  • Freshly ground black pepper
  • 3 red bell peppers, roasted
  • 6 Tbs. extra-virgin olive oil

In a large pot, bring 6 qt. water and 2 Tbs. salt to a boil. Add the orecchiette and cook until al dente, 10 to 12 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator. Peel and seed the roasted peppers and cut them into ...

View full recipe at Fine Cooking