Spaghetti with Romesco Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2017/11/spaghetti-romesco-sauce/