One-pan pasta cooked in broth with romesco sauce
Spain on a Fork · ♥ 1.4K likes · 25.5K views · 8 min video
Read about tubes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 whole raw blanched almonds
- 8 whole raw hazelnuts
Dry roast 8 raw blanched almonds and 8 raw hazelnuts in a large fry pan over medium heat, stirring continuously, 2 to 3 minutes until lightly toasted; set aside.
- 720 ml vegetable broth
In the same pan add 3 cups (720 ml) vegetable broth, season with a little sea salt and bring up on high heat.
Heating the broth
- sea salt
- 3 whole roasted red bell peppers
- tomato concentrate
- 1 cloves garlic
- 5 ml red wine vinegar
- 60 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
In a food processor combine 3 large roasted red peppers, the tomato paste, a large garlic clove, the toasted nuts, 1 tsp red wine vinegar, 1/4 cup extra virgin olive oil, sea salt and black pepper; process 1 to 2 minutes to a thick, creamy sauce.
- 225 g penne pasta
Add 225 g penne to the boiling broth and stir every 1 to 2 minutes so it does not stick; cook about 8 to 9 minutes until much of the broth is absorbed.
Cover, lower to low-medium and simmer 2 to 3 minutes until al dente, with a little broth left.
Turn off the heat, add the romesco sauce and mix until the pasta is coated and the sauce warms through.
Saucing off the heat
- manchego cheese
- fresh parsley
Transfer to a serving dish, finely grate a little manchego over and garnish with fresh parsley.