Penne with Romesco sauce

Chef Irina Mendonça offers us a Spanish recipe to prepare for the arrival of sunny days!

List of ingredients :

- 250 gr of Penne Pasta
- 30 gr of bread, roughly cut
- 30 gr of flaked almonds
- 2 cloves garlic
- 25 g of olive oil
- 1 and a half teaspoon chili pepper flakes
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 200 gr of roasted peppers
- ½ onion
- 225 gr of crushed canned or fresh
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of sugar
- salt and pepper

1- Put a saucepan with salted water to boil.
2- Mix the bread, almonds, garlic, olive oil, spices (chili pepper
chili, cumin and paprika), place in the oven until the bread and almonds
are toasted. Once toasted, put everything in a saucepan.
3- In the same pan, add the roasted peppers (you can
find ready-made ones in stores or buy the typical roasted peppers
called piquillo peppers), onion, crushed tomatoes,
vinegar and sugar.
4- Cook your sauce for 20 minutes over low heat.
5- Once your water starts to boil, cook the pasta al dente,
according to the cooking time indicated on the package. Drain them and pass-
them in cold water to stop the cooking.
6- Once the 20 minutes have passed, blend your romesco sauce then add salt and pepper to your taste. If you notice your sauce is too thick
you can add a little water.
7- To finalize, mix your sauce with your pasta and dress with a little
Grated parmesan.

Good tasting!

Chef Irina Mendonça


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