And now for something completely different... Atheist, deist, scientist, layman, agmystic, whatever - we all gotta eat sometime. Some people pass the olive branch- me I reach for the olive oil... I love to cook and my wife and I both take turns and experiment together trying out new recipes or refining the old staples. This is one is a very reliable fall back for when you just get home from work and don't feel like cooking. No store bought sauce for us! Working together we can churn it out in about 7 minutes. It's extremely simple but very flavorful. Hope you enjoy it.
Romesco del Pliny
10-20 minutes prep time total. A great last minute meal that is always a big hit around our house. Excellent when you are tired and don't want to cook. Much better than standard red sauces. Fairly zippy and can easily be dialed up in heat with more pepper flakes without losing its complex flavor. Serves 3-4 generously and it's pretty healthy as well.
Peppers and tomatoes
- 1.5 or 2 roasted red peppers, drained
- Fire roasted diced tomatoes, can
- Sun dried roma tomatoes (tablespoon or 2)
- Tomato paste 1-1.5 tbls ( a bit more if you want it really 'tomatoee')
- 1 slice firm white sandwich bread, toasted
- 1/4 cup roasted salted almonds (not smoked)
- 1 large garlic clove
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Sherry vinegar, or more to taste
- 3/4 teaspoon salt, or to taste (don't skimp)
- 1/4 teaspoon dried hot red-pepper flakes, or more to taste
- 1/4 cup finely grated Parmigiano-Reggiano plus additional for serving
- 1 lb corkscrew pasta such as rotini
Begin to cook pasta in a 6- to 8-quart pot of boiling salted water .
Blend the vinegar, almonds, broth and oil for about a minute (I like the almond texture to be a little less apparent in the final mixture but if you prefer the sause to have even more texture, then do all the ingredients together at one time) then add the torn toast and blend with peppers, tomatoes, salt, and red-pepper flakes in a blender until smooth (1-2 minutes), but not too smooth (the texture is part of the appeal). Transfer to a 12-inch heavy skillet and bring to a simmer.
Add pasta to sauce along with cheese (1/4 cup) and toss to combine. Add additional chicken broth to thin the mixture as you are simming it to thin if necessary. Serve immediately.
You carnivores out there - throw in the sausage, meatballs whatever. Works well with all of it.