Pasta with Romesco Sauce

Pasta with Romesco Sauce

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 1h (COOK TIME: 45 min / PREP TIME: 15 min)

cooking sketch Easy

2 people


  • 200 g Fusilli Pasta
  • 1 Red pepper
  • 150 g Mutti Puree
  • 1 clove Garlic
  • 40 g extra virgin olive oil
  • 30 g peeled hazelnut
  • 30 g peeled almonds
  • 50 g stale bread
  • 1 tsp vinegar
  • 0.5 tsp paprika
  • sprinkle chilly pepper
  • Salt
  • Some basil leaves for decoration
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Pasta with Romesco Sauce: Method

  1. Bake the whole pepper and garlic clove with their skins on in a fan-assisted oven at 200°C for about 25 minutes. Peel the pepper and remove the seeds, and peel the garlic.
  2. Toast the hazelnuts and almonds in a pan, then set them aside. Put a drizzle of oil in the pan and let the diced stale bread brown.
  3. Combine the pepper, garlic, toasted nuts, bread, Mutti tomato passata, a drizzle of oil, a teaspoon of vinegar, paprika, chili, and salt in a blender. Blend until smooth. Put the sauce in the pan and heat it gently.
  4. Cook the pasta in plenty of salted water, drain it very al dente, and pour it into the sauce. Adjust the creaminess with the pasta cooking water, toss with a drizzle of oil, and serve hot with a basil leaf for decoration.

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Also made with: Passata

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