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Recipe

Linguine with Fire-Roasted Romesco Sauce

photo: Scott Phillips

Servings: 4

Grilling the peppers and tomatoes for classic romesco sauce adds extra smoky flavor. Serve the pasta on its own or with grilled steak or shrimp.

Ingredients

  • 3 medium red bell peppers
  • 1 large plum tomato, cored
  • 2 thin slices baguette
  • 1/3 cup extra-virgin olive oil
  • 3 medium cloves garlic, crushed and peeled
  • 1/4 cup sliced or slivered almonds
  • 1 Tbs. sherry vinegar; more as needed
  • 1/2 tsp. smoked paprika
  • Kosher salt and freshly ground black pepper
  • 12 oz. linguine
  • 3 Tbs. chopped fresh flat-leaf parsley; more for serving

Nutritional Information

      Calories (kcal) : 560
      Fat Calories (kcal): 210
      Fat (g): 23
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 15
      Sodium (mg): 440
      Carbohydrates (g): 74
      Fiber (g): 7
      Sugar (g): 6
      Protein (g): 15

Preparation

  • Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire. Grill the peppers, turning occasionally, until well charred, 15 to 17 minutes. Transfer to a bowl, cover, and let sit until cool enough to handle.
  • Meanwhile, grill the tomato, turning occasionally, until the skin starts to blister, 5 to 6 minutes. grill the bread, flipping once, until grill marks form on both sides, about 2 minutes total.
  • Rub the skins off the peppers, remove the stems and seeds, and transfer to a blender or food processor. Peel and coarsely chop the tomatoes; add to the blender along with the bread.
  • Heat the oil in a medium skillet over medium heat. Add the garlic and almonds, and cook, stirring occasionally, until lightly browned, about 3 minutes. Remove from the heat and transfer to the blender along with any oil from the skillet. Add the vinegar, paprika, 1/2 tsp. salt, and 1/8 tsp. pepper, and purée until smooth. (The sauce may be made up to 2 days ahead; cover and refrigerate. Bring to room temperature before serving.)
  • When ready to serve, bring a large pot of well-salted water to a boil, and cook the pasta according to package directions until al dente. Drain and transfer to a large bowl. Toss with the sauce and parsley, and season to taste with salt, pepper, and a drizzle of vinegar. Serve garnished with additional parsley, if you like.

Reviews

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Reviews

  • Lolajoyce | 05/19/2017

    Just grilled this up and whirled it in the food processor. The texture is good, with bits of ground almond. The amount of sherry vinegar and smoked paprika was perfect and would not be as tasty with more. Thanks for something I can grill in the morning and serve later.

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