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Tom 🇦🇺
@tom.smallwood

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Day 5/20- Rigatoni in Romesco Sauce Ingredients: - 2 capsicum cut in half - 4 tomato’s - 50g almonds, toasted - 1 tsp salt - 1 tsp chilli flakes - 1 tsp paprika - 1/2 cup olive oil - 1 tbsp red wine vinegar - 1 slice of bread (idk) 1. Place capsicum and tomato’s on a baking tray, cut side down. Place tray in an oven preheated to 200°C on the grill setting for 5-10 mins or until the skin is blackened and charred. 2. Remove tray from the oven and empty contents into a bowl, cover tightly with plastic wrap and allow to steam for a further 5 minutes. 3. Toast almonds in a dry frying pan on medium heat for roughly 5 minutes or until fragrant then remove from the pan to cook slightly. 4. Take plastic wrap off of the bowl and remove the skin, stems and seeds from both the tomato’s and capsicum then put into a blender along with the toasted almonds, paprika, garlic, salt, chilli flakes and red wine vinegar 5. Blend until combined, should take a minute, then slowly add in olive oil whilst blending to emulsify and thicken the sauce 6. Boil rigatoni in heavily seasoned water until al dente, then remove from the water and put back into the frying pan, again on medium heat with about 1/3 of the romesco sauce and 1/2 cup of reserved pasta water. Finish cooking the pasta in the sauce, stirring frequently until sauce thickens back up 7. Serve with fresh parsley and Parmesan cheese #romesco #catalan #rigatoni #pastagram #pasta #explorefood #foodie #vegetarianrecipes #meatfreemonday #20minutemeals #simplefood #easycooking #easyrecipes #simplerecipes #thesoundoflove #thatswhatgoodgoodsoundslike