Romesco Tagliatelle

There's nothing more comforting than a big bowl of pasta on a Friday after a busy week...

This is the epitome of a low maintenance recipe - the sauce is made by roasting peppers tomatoes onions & garlic then blitzing with red wine vinegar and smoked paprika.

Then it’s literally just a case of tossing through some pasta and topping with some crunchy toasted almonds

FULL RECIPE!

Ingredients (serves 2)

2 red peppers

4 tomatoes - halves

1 whole bulb garlic

2 white or red onions - quartered

1 tbsp smoked paprika

1 tbsp red wine vinegar

2 handfuls flaked almonds

250g tagliatelle (cooked to packet instructions)

Method:

Cut the red peppers into inch pieces and arrange with the tomatoes and onions onto a tray. Toss with oil and salt and roast at 180 C for 40 mins until deeply caramelised. Cut the top off the garlic and wrap in foil - pop that in the oven as well for 20-30 mins until completely soft.

In a blender add the roasted veg mix, squeeze out the garlic puree from the papery skin and add 1 tbsp smoked paprika and 1 tbsp red wine vinegar. Give that a blitz until completely smooth.

Get the pasta on - when that’s 1 min off being done, heat the sauce in a frying pan then drag over the pasta with some pasta water. Give everything a good mix then serve up and top with the toasted almonds. Enjoy!

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