Catalan Romesco 'sauce' Rotelli

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Aug. 10, 2011

Ingredients

Extra virgin olive oil 7 Tablespoon (Spanish)
Garlic 8 Clove (40 gm) , thinly sliced
Almonds 1 Cup (16 tbs) , coarsely chopped and blanched
Red bell peppers 1 , stemmed, seeded, and cut into 1/4
Onions 2 Medium , halved and thinly slivered
Ripe plum tomatoes 4 Cup (64 tbs) , diced for about 2 pounds
Orange 1 , squeezed and zest finely grated
Salt To Taste
Black pepper To Taste , freshly ground
Fresh cilantro leaves/Flat leaf parsley
Rotelli pasta/Fusilli pasta 1 Pound , dried
Manchego cheese/Parmesan cheese 1 Tablespoon , grated (As Required, For Serving)

Directions

MAKING

1) In a large heavy saucepan, heated over low heat, heat 4 tablespoons of oil and sauté garlic for about 5 minutes in it until pale golden.

2) Using a slotted spoon, take off the garlic and keep aside.

3) To the oil, add almonds and then slightly increase the heat.

4) Sauté the almonds for about 3 minutes until they are golden and then add it to garlic using a slotted spoon.

5) In the same saucepan, over medium-low heat, heat 2 tablespoons of oil and sauté peppers and onions in it for 15 minutes until the vegetables are softened.

6) Stir in tomatoes and orange juice and zest.

7) Adjust seasonings and again cook the mixture for 5 minutes until the flavours are well blended.

8) Mix in saved garlic and almonds and cook the mixture for 2 minutes more until it is warmed well.

9) Season it and add in the cilantro.

FINALIZING

10) Allow a large pot of salted water to come to a boil.

11) Add in remaining tablespoon of oil and pasta and cook until the pasta is just tender.

12) Drain the pasta and mix it with the sauce, tossing well.

SERVING

13) Top with grated Manchego or Parmesan cheese and serve at once.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 662Calories from Fat 279

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 320 mg13.33%

Total Carbohydrates 84 g28%

Dietary Fiber 11 g44%

Sugars 9 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet