Romesco pasta with ricotta
In Spain, this full-flavoured sauce is served hot or cold alongside seafood, roasted meat, grilled vegetables – anything, really. It’s delicious made from scratch but this speedy version, prepared in minutes, brings a burst of sunshine to a simple pasta dish.
Ingredients
100g sourdough bread
¼ cup extra virgin olive oil
½ cup walnuts, plus extra to serve
2 cups store-bought marinated capsicum, drained
1 garlic clove, roughly chopped
2 tbsp tomato paste
1 tbsp honey
1 tbsp red wine vinegar
400g fettuccine pasta
1 cup (280g) firm ricotta
Method
Step 1
Preheat the oven to 180C fan-forced (200C conventional). Tear the bread into chunks, place in a medium bowl and drizzle with 2 tablespoons of the oil. Season with salt and pepper then place the bread on an oven tray with the walnuts. Cook for 10 minutes, or until the bread is golden and crisp.
Step 2
Meanwhile, cook the pasta in a large saucepan of salted boiling water for 6-8 minutes or until al dente. Drain the pasta, reserving ½ cup of the cooking water. Return the pasta to the saucepan.
Step 3
To make the romesco, place the bread walnuts, capsicum, garlic, tomato paste, honey and vinegar in a small food processor and process until smooth. Add half the romesco, the reserved cooking water, the remaining oil and the ricotta to the pasta pan, breaking up the ricotta and tossing to coat.
Step 4
Divide the pasta between bowls. Serve topped with the remaining walnuts and romesco.
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Original URL: https://www.theage.com.au/goodfood/recipes/romesco-pasta-with-ricotta-20250326-p5lmqy.html