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August 12

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Pasta with Romesco Sauce and Sauteed Peppers

Local Food Cooking Class August 12, 2020

Grocery List and Prep Information

Pasta with Romesco Sauce Sauteed Peppers

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

  1. 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.
  2. While waiting start the water for the pasta.
  3. In a food processor or blender, blend toasted bread, the toasted almonds, paprika, parsley, and chili flakes.
  4. 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.
  5. Put the peppers, tomatoes, and squeezed garlic into the processor or blender. Blend until it comes together.
  6. Slowly add the sherry vinegar ( or sherry and apple cider vinegar mixture) and the olive oil until blended.
  7. Add salt, pepper, and lemon juice to taste.
  8. 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