Ingredients
- Pappardelle pasta (400g)
- Red bell peppers (2 medium)
- Tomatoes (2 medium)
- Almonds (1/2 cup)
- Garlic (3 cloves)
- Olive oil (4 tbsp)
- Red wine vinegar (1 tbsp)
- Smoked paprika (1 tsp)
- Green olives (1/2 cup, pitted and sliced)
- Salt (1 tsp)
- Black pepper (1/2 tsp)
Method
- Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- Roast the red bell peppers and tomatoes in the oven at 200°C (400°F) for 20 minutes or until charred. Remove skins and seeds.
- In a food processor, combine the roasted peppers, tomatoes, almonds, garlic, olive oil, red wine vinegar, and smoked paprika. Blend until smooth to make the Romesco sauce.
- In a large pan, heat the Romesco sauce over medium heat. Add the cooked pappardelle and toss to coat evenly.
- Stir in the sliced green olives and season with salt and black pepper to taste.
- Serve immediately, garnished with additional olives if desired.
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