Main Dishesbonappetit4.3
Sun-Dried-Tomato Romesco Pasta
When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●food processor
- ●pot
- ●bowl
📝 Preparation Steps
1
Heat ½ cup oil in a small saucepan over medium-high. Add garlic, pine nuts, and capers and cook, swirling occasionally, until garlic and nuts are golden, about ⏱️ 5 minutes. Transfer to a food processor; reserve saucepan. Add sun-dried tomatoes, vinegar, and paprika to food processor; season generously with pepper and pulse to form a thick paste.
2
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid. Return pasta to pot off heat. Add sun-dried tomato paste along with 1 cup pasta cooking liquid and toss, gradually adding remaining pasta cooking liquid until a thick sauce forms and pasta is coated.
3
Heat remaining 2 Tbsp. oil in reserved saucepan over medium-high. Add panko and a pinch of salt and cook, stirring often, until golden brown and crisp, about ⏱️ 5 minutes.
panko1 cup
4
Divide pasta among shallow bowls and top with breadcrumbs and parsley.
Chopped parsley (for serving)
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