recipe: pasta romesco

[photo credit: here]

The other night, I attempted to make zucchini sticks for a friend who was coming to dinner. I have to admit, they didn’t turn out so hot, so we decided the best way to salvage them was to drench them in ranch (because ranch solves everything).

Which means that we didn’t use the  Smoky Roasted Romesco Dipping Sauce that I made! Since nothing goes to waste under Cristina’s watch and since I’m a big fan of repurposing recipes, I of course put the sauce to use.

When I started this blog post, I had a bowl of cheese ravioli topped with the sauce and  a sprinkling of parmesan cheese perched next to me. Unfortunately, it’s all gone now, but I still have the recipe [my version] to share!


  • 1 medium red bell peppers
  • A handful of cherry tomatoes
  • 1 slice of white bread, cut into small pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 large garlic clove

Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet or in a roasting pan; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag or in a pot with a lid. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.

Combine the pepper and tomato mixture with the rest of the ingredients; use an immersion blender until smooth.


Note: as you can see, I left out the almonds that the original recipe called for. I didn’t have any on hand, but I’m sure it would be great with them included!

P.S. Wondering what romesco is? I was too! According to Wikipedia, it is “a sauce originating in Tarragona [in Spain] that is typically made from almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil, and nyora peppers, a smaller, sweet, dried variety of red bell pepper. Other common ingredients include roasted tomatoes, red wine vinegar and onion…It is most often served with seafood, but can also be served with a wide variety of other foods including poultry or vegetables.”


2 thoughts on “recipe: pasta romesco

  1. Pingback: rice cakes: a gluten-free snacker’s dream « Scintillating Simplicity

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