I had this pasta with romesco at a restaurant near my house so I was determined to learn how to make it! I found a recipe for romesco sauce and put my skills to the test and low and behold, it was just as amazing! I feel like romesco sauce is a healthier, much quicker, version of old fashioned tomato sauce.
Pasta with Romesco Sauce
1 lb pasta of your choice
2 large, thick slices country bread, crusts removed, cut into 1/2 inch cubes
1/2 cup red wine vinegar
3/4 cup whole almonds
1 pound ripe tomatoes, coarsely chopped
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup fruity olive oil
Boil water, and once it is boiled add a good amount of salt to the water. Add the pasta and cook according to the package.
Meanwhile, in a bowl, soak the bread cubes in the vinegar for 20 minutes.
Grind the almonds in a mortar and pestle or food processor until they are finely ground but not oily.
Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.
Once the pasta is cooked, strain and then add the romesco sauce to the pasta and stir. Serve with a sprinkle of parmesan cheese and enjoy!
Recipe source: http://www.foodnetwork.com/recipes/romesco-sauce-recipe.html