Orecchiette with Romesco Sauce & Roasted Red Peppers

Orecchiette with Romesco Sauce & Roasted Red Peppers
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network