Almond romesco sauce with pasta ribbons
- 2 large red capsicums cut in half, seeds removed
- 1 ripe tomato
- 6 cloves garlic, peeled
- ¼ cup extra virgin olive oil
- 2 slices sour dough, crusts removed
- ½ cup whole Australian almonds
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp sea salt flakes
- 1 x 500g packet curly fettuccine
- Fresh parsley to garnish
- Slivered Australian almonds
Preheat oven to 180°C. Line a baking tray with baking paper, place the capsicum halves onto the tray, cut side down. Bake in oven till skin is blistered and blackened. Remove from oven, wrap the capsicum in foil and stand to cool. When cool, peel the blackened skin from the capsicum.
Meanwhile, place tomato and garlic on a sheet of foil, drizzle with olive oil, fold up sides to form a secure package and place in oven bake for 20 minutes.
On another tray, scatter bread and almonds, bake in oven for 5 minutes or till golden and toasted.
Peel and discard tomato skin.
Place prepared capsicum, tomato, garlic and bread in a food processor, give a quick whizz. Add almonds, red wine vinegar, remaining olive oil, smoked paprika and cayenne pepper. Season with salt and pepper. Blend until smooth.
Place a large pot of salted water on heat, bring to the boil, add pasta and cook as per packet directions.
Drain and mix prepared almond romesco sauce through the hot pasta, serve in bowls, garnish with fresh parsley and a sprinkle of slivered almonds.
Note: Almond romesco sauce will store refrigerated for 3-5 days or freeze ready to use.