Red Pepper & Almond Linguine
Sweet Spanish-style romesco sauce is a great twist on classic tomato pasta. Keep the holiday vibe with manchego, almonds and basil on top (although any hard cheese, nuts and herbs will work).
Ingredients
- Fresh medium tomatoes: 400g, roughly chopped
- Toasted flaked almonds: 20g
- Basil: 1/2 x 25g pack, leaves only
- De Cecco Linguine: 150g
- Sherry vinegar: 2 tsp
- Olive oil: 4 tsp
- Manchego: 25g, finely grated
- Red peppers: 2, deseeded and cut into small chunks
- Garlic: 2 cloves, chopped
- Cooks' Ingredients Crushed Red Chillies: 1/2 tsp
Method
- Bring a saucepan of salted water to the boil and cook the pasta for 10-12 minutes until tender. Meanwhile, heat 2 tsp oil in a frying pan and fry the peppers, turning frequently, for 12 minutes until softened and lightly browned.
- Tip half of the peppers onto a plate. Leave the rest in the frying pan and add the garlic, chillies, half of the tomatoes, half of the almonds and a pinch of salt. Cook for a further 4-5 minutes until the mixture is softened. Reserve a few small basil leaves and tear the rest into pieces. Add to the sauce with the vinegar and remaining 2 tsp olive oil. Blend until smooth.
- Thoroughly drain the pasta and return to the pan with the sauce and the reserved pepper and tomatoes. Heat for 1-2 minutes. Serve scattered with the manchego, almonds and reserved basil leaves.
Notes
- Serves 2
- Prepare 15 minutes; cook 20 minutes.
- Good Health: low in sat fat / source of protein.
- Cook's tip: keep basil fresh for longer by treating it like a bunch of flowers. For best results, trim the ends of the stalks and keep in a glass of water at room temperature.
- Per serving: 2178kJ/519kcals, 17.8g fat (4.8g saturated), 67.1g carbs (13.2g sugars), 9.9g fibre, 17.5g protein, 0.9g salt - 2 of your 5 a day.