Sun-Dried-Tomato Romesco Pasta

Let’s kick this section off with a bang!

Hey Everyone!

!

We’re finally kicking off this new section with a recipe that we’ve enjoyed. It’s simple and delicious. We found it in Bon Appetite.

This oil-packed sun-dried tomatoes usually include salt, which is why this recipe doesn’t include any. d salt as necessary as you taste the sauce.

4-Servings:

1/2 cup plus 2 Tbsp. olive oil

4 garlic cloves ( we used 6)

1/3 cup pines nuts (we left them out due to allergies)

1 Tbsp drained capers

2 cups drained sun-dried oil-packed tomatoes

1 Tbsp. balsamic vinegar (add more or less depending on your taste buds)

1/4 tsp smoked paprika

Freshly ground black pepper (add to your taste)

1 lb medium pasta such as cavatelli or even a rigatoni as we did

1 cup Panko bread crumbs ( we used Progresso Italian bread crumbs)

Prep:

heat 1/2 cup of your olive oil of choice, sauté garlic cloves, pine nuts (if used), and capers swirling till golden. Transfer to a food processor and add sun-dried tomatoes, vinegar, and paprika. Season with salt and pepper and pulse until you have a thick paste.

Prep yogurt pasta

When the pasta is almost al dente drain, but don’t rinse with water. Add the pasta to your sauce in the same pan you started with and finish until the pasta is to your liking.

Buon Appetito!