August 12
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Collapse ▲Pasta with Romesco Sauce and Sauteed Peppers
Local Food Cooking Class August 12, 2020
Grocery List and Prep Information
This is a very versatile Spanish sauce you can use on pasta or with meats as a sauce and vegetables as a dip. If you want a gluten-free meal, roast some vegetables and meat, and use it as a sauce. It will store in the refrigerator for a week and freezes well.
Ingredients
- 1 lb red, yellow or orange peppers (or Italian roasting peppers)
- ¾ lb tomatoes (smaller ones are better)
- 2 slices (2 ounces) of Italian, French or sourdough bread.
- ½ cup roasted almonds (if you want it to be gluten free double amount of almonds and leave out bread)
- 2 garlic cloves (with paper covering still on)
- 1-2 teas. Chili powder or flakes (optional)
- 1 Tables. Italian parsley
- 1 teas. paprika
- 2 Tables. sherry vinegar. (alternative- 1 tables. cider vinegar and 1 Tables. sherry cooking wine. Or 2 Tables red wine vinegar)
- ¼ – ½ cup olive oil ( I used ½ cup)
- Parmesan cheese (optional)
- Enough pasta for how many servings you want (The sauce will work easily for about 4 servings)
Directions
- Place 3 /4 of a lb of peppers, tomatoes, and two cloves of garlic in their skin on a baking sheet and put under a broiler until skin is blistered. Save a pepper for sauteing.
- While waiting start the water for the pasta.
- In a food processor or blender, blend toasted bread, the toasted almonds, paprika, parsley, and chili flakes.
- When the vegetables are blistered, remove and put into a bowl with a little water and cover. In a few minutes, you will be able to remove the skin and tomato stem.
- Put the peppers, tomatoes, and squeezed garlic into the processor or blender. Blend until it comes together.
- Slowly add the sherry vinegar ( or sherry and apple cider vinegar mixture) and the olive oil until blended.
- Add salt, pepper, and lemon juice to taste.
- When pasta is just about done but a little chewy, drain and sautee remaining peppers in a frying pan. Toss pasta, Romesco sauce, and peppers in a large bowl, top with grated parmesan or romano cheese, and serve.
Equipment
- Food Processor or blender
- Baking sheet covered with aluminum foil
- Frying pan
- Pot for pasta
- Med. bowl
- Colander
- Container to retain 1 cup pasta water for every serving
- Measuring cups and spoons
- Knife