Save to your scrapbook
Linguine, romesco sauce & tomatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 tsp olive oil
2 red peppers, deseeded and cut into small chunks
2 cloves garlic, chopped
½ tsp Cooks’ Ingredients Crushed Chilli
400g tomatoes, roughly chopped
20g toasted flaked almonds
½ x 25g pack basil, leaves only
2 tsp sherry vinegar
25g Manchego, finely grated
1. Bring a saucepan of water to the boil, ready to cook the pasta. Heat 2 tsp of the oil in a frying pan and fry the peppers, turning them frequently for 12 minutes until softened and lightly browned. Lower the pasta into the boiling water and cook for 10-12 minutes until tender.
2. Tip half the peppers onto a plate, then add the rest along with the garlic, chillies, half the tomatoes and half the almonds to the pan with a good pinch of salt. Cook for a further 4-5 minutes until the mixture is softened. Reserve a few small basil leaves and tear the remainder into pieces. Add to the sauce with the sherry vinegar and remaining olive oil. Blend in a food processor until smooth.
3. Thoroughly drain the pasta and return to the pan. Add the romesco sauce and the reserved peppers and tomatoes. Heat through for 1-2 minutes. Serve scattered with the Manchego, remaining almonds and basil leaves.
Cook’s tip Most herbs last longer if they are kept in the fridge, but it's not the same for basil. Cold conditions make it turn black and spoil very quickly. For best results, trim the ends of the stalks and keep the basil in a glass of water, like a bunch of flowers.
Typical values per serving:
2 of your 5 a day; low in saturated fat; high in vitamin C.
This recipe was first published in Tue Aug 11 08:58:00 BST 2020.