Orecchiette with Romesco Sauce & Roasted Red Peppers

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network