Spaghetti with Romesco Sauce
I love making Romesco Sauce for parties – it’s great with shrimp, or beef skewers, or just slathered on some crostini. And when I make it, I make a large batch because it freezes well and then I have it ready for the next party. But at my housewarming party last weekend, it seems my friends liked the Romesco a lot, because there was only a little bit left, not really enough to freeze. So twist my arm, I tossed it with spaghetti, topped it with a little grated Parmigiano Reggiano, and called it lunch.
- 3 tomatoes, halved
- 10 cloves garlic, peeled
- 2 slices bread, crusty
- ½ cup almonds, whole, with skin on
- ½ cup hazelnuts (or pine nuts)
- 1 large red pepper, roughly chopped
- ½ cup red wine or sherry vinegar
- ¾ cup extra virgin olive oil
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 1 pound spaghetti
- Grated Parmigiano Reggiano cheese, for garnish
- In a 450 degree oven, roast the tomatoes, garlic, bread, nuts and pepper on a baking sheet for 15 minutes. Transfer to a food processor pulse to roughly chop. Add the vinegar, oil, paprika, and salt and pulse until well combined.
- Cook spaghetti in a large pot of boiling salted water until al dente. Drain, reserving some of the pasta cooking water. Toss cooked spaghetti with desired amount of Romesco Sauce, thinning as desired with the pasta cooking water. Serve immediately with grated cheese on top.
I’m in Italy this week, taking part in the olive harvest and learning about making olive oil. One thing I knew already about olive oil is that it should be eaten raw, like this Romesco Sauce, for the best health benefits. You’ll hear more about what I learn when I get back later in November!