I topped L.'s version of this with some fantastic Spanish sprats in oil that I had on hand, as well as some grated Parmesan and some microgreens. I had mine plain and, even unadorned, this dish was fantastic. I had red peppers from my CSA box to use, but if you happen to have a bottle of roasted peppers in your pantry, this dish can be on your table in only the amount of time it takes the pasta to be al dente; you can put together the sauce and make a side salad while the pasta cooks.
Any leftover sauce tastes fabulous as a dressing for a grain or couscous salad -- just add herbs and whatever vegetables meet your fancy that day.
will make a little over 2 cups of sauce.
2 large red peppers, roasted, seeds and stem removed
2 garlic cloves, peeled
1/3 cup ground almonds
1/4 cup tomato purée
1/2 cup chopped Italian parsley
2 Tbsps Sherry vinegar
1 tsp smoked paprika
1 tsp old Bay or cayenne
2 Tbsps olive oil
1/4 cup water
Salt to taste
Add all the ingredients to a blender and puree into a smooth sauce.
Check for seasoning before adding to the cooked pasta of your choice.
Some chopped Italian parsley on top would be a nice added touch, as would sprats or sardines for a more substantial dish.
Inspiration recipe, here.
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