RisaG 09-24-99 7:01 PM
* Exported from MasterCook *
Rotelle with Catalan Romesco Sauce
Recipe By : RisaG/Sheila Lukins
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient, Preparation Method
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Sauce:
3 1/2 tbsp extra-virgin olive oil, pref. Spanish
4 cloves garlic, thinly sliced
1/2 cup blanched almonds, coarsely chopped
2 red bell peppers, stem/seed/dice 1/4"
1 med onion, halved & thinly slice
2 cups ripe plum tomatoes, diced
Juice and zest of 1 orange
Salt and freshly ground black pepper, to taste
1/3 cup fresh cilantro leaves, chopped
Pasta:
1/2 lb dried rotelle pasta
Freshly grated Parmesan Cheese, or Manchego Cheese
Put a big pot of water on to boil.
Heat 2 tbsp of oil in a large heavy saucepan over low heat.
Add garlic and cook until pale golden, about 5 minutes.
Remove garlic with a slotted spoon and set aside.
Add almonds to oil, increase heat slightly, and cook, stirring, until almonds are golden, about 3 minutes.
Remove almonds with a slotted spoon and add them to garlic.
Add 1 tbsp oil to saucepan and heat over medium-low heat.
Add peppers and onions and cook, stirring occasionally, for 15 minutes to soften vegetables.
Add tomatoes and orange juice and zest.
Season with salt and pepper.
Continue to cook for 5 minutes to blend flavors.
Add reserved garlic and almonds and cook to warm through, about 2 minutes more.
Adjust seasonings and stir in cilantro.
Puree sauce with a hand blender or place sauce ingredients in a blender and blend until pureed.
When water is at a boil, add pasta and cook until just tender (depends on brand but around 8 minutes).
Drain and toss with sauce.
Serve immediately.
Pass grated Parmesan (or Manchego) cheese to sprinkle over top.
Source: Sheila Lukin's All Around World Cookbook, published by Workman Publishing Company, 1994.