Fifteen minute Romesco Pasta

This is a super delicious dinner for Fifteen minute Romesco pasta. A dinner saviour for busy nights.

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Course: Lunch, Dinner

Cuisine: Spanish

Diet: Vegetarian

Prep Time: 5

Cook Time: 10

Servings: people

Calories: 685kcal

Author: Nellie Kerrison | Relish Mama

Cost: 17

Equipment

1 Pasta pot
1 Frying pan optional
1 blender or food processor to make the romesco - if you dont already have a stash of romesco

Ingredients

1 330g jar of whole roasted red peppers drained and roughly chopped *
100 g blanched almonds toasted
2 garlic cloves peeled
¼ cup flat leaf parsley washed, dried and roughly chopped
60 ml extra virgin olive oil
A small pinch of chilli flakes or a very tiny pinch of cayenne
1 teaspoon sweet smoked paprika
1 lemon juiced or use 60 ml of Sherry vinegar
500 g rigatoni or pasta of your choice
2 tablespoons of oregano leaves chopped (or use parsley)
100 g bocconcini balls torn
Freshly grated parmesan to serve
20 ml extra virgin olive oil to serve

Instructions

If you are opting to serve with bocconcini, preheat oven to 180oC.
Hopefully you have a stash of romesco sauce waiting in the fridge for nights like these but if not, It really couldn’t be easier to make this romesco. Just place all of the ingredients (including the toasted almonds) in a blender or a food processor and glitz together.
Taste and adjust seasoning for romesco sauce, if required.
Cook your chosen pasta according to the package instructions. You want it perfectly al dente – tender yet with a slight resistance to the bite.
While the pasta cooks, warm up your romesco sauce. I like to do this in an oven-proof large pan that will also fit the drained pasta. The main reason for this is if I am going to be adding bocconcini on top so I can then give the dish a final flash in the oven before serving.
If you are not using bocconcini, you can skip the frying pan and instead warm the romesco in the microwave. Return the cooked pasta to the same pasta pot and stir through the warmed romesco before serving.
Once the pasta is cooked to perfection, drain it but be sure to save some of the pasta water. Return the pasta to the frying pan or same pot (see notes above) and stir through the romesco sauce with the pasta.
If opting for bocconcini, tear the bocconcini balls into halves or thirds and then place the whole pan in a preheated oven for a few minutes.
As a final touch, sprinkle the chopped herbs over the pasta.
Add some freshly grated parmesan when serving and certainly whilst the romesco pasta is still warm.

Notes

For more information & tips using romesco sauce, please see my previous post called 'easy romesco sauce'. It will also provide you some more recipe inspiration. I have included the recipe for this romesco in this very recipe here in case you dont already have a stash in the fridge.

For my family, I use the whole quantity that the easy romesco sauce recipe makes per 500g of pasta but you can decrease to half of both the quantity of romesco and pasta if you are just cooking for 2-3 people instead.

Nutrition