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Waitrose Extra Virgin Olive Oil1litre
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80p/100mlThe romesco sauce is wonderfully balanced with acidity and sweetness, served with linguine and topped with manchego, almonds and basil.
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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.
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.
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.
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 when made using specific products in recipe
Energy | 2,024kJ/ 483kcals |
---|---|
Fat | 21g |
Saturated Fat | 5g |
Carbohydrates | 52g |
Sugars | 15g |
Fibre | 10g |
Protein | 15g |
Salt | 0.3g |
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Item price
£8.00Price per unit
80p/100ml0 added
0 in trolley
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Item price
60p each est.Price per unit
£3.75/kg0 added
0 in trolley
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£1.90Price per unit
£3.80/kg0 added
0 in trolley
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70pPrice per unit
70p each0 added
0 in trolley
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£2.50Price per unit
18.5p/10g0 added
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£3.25Price per unit
£8.13/kg0 added
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£1.85Price per unit
£18.50/kg0 added
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80pPrice per unit
32p/10g0 added
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£4.72Price per unit
£1.89/100ml0 added
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£2.30Price per unit
£14.38/kg