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.
1h (COOK TIME: 45 min / PREP TIME: 15 min)
Easy
2 people
Ingredients
-
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
- 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.
- 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.
- 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.
- 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.
