Romesco Pappardelle with Kalamata Olives

MOB Kitchen
bowl of Romesco Pappardelle with Kalamata Olives
Serves 4
Print recipe
  • Prep time 10 mins
  • Cook time 50 mins
  • Ready time 60 mins

The savouryrich flavour of romesco sauce works perfectly with pasta and some salty Kalamata olives. A great and simple pasta dish to add to your repertoire.

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  • 4 red bell peppers
  • Garlic
  • 1 lemon
  • Flaked almonds
  • Sherry vinegar
  • Tomato puree
  • 500 dried pappardelle
  • Kalamata olives
  • 1 bunch of fresh basil
  • Olive oil
  • Salt
  • Pepper


 Preheat your oven to 180°C/360°F/gas mark 4.

Add the red peppers and 3 garlic cloves (skin on) to a roasting tray with a lemon cut in half.

Roast for 45 minutes.

Once the peppers are soft, add them to a blender. Squeeze in the roasted garlic and roast

lemon juice. Add 2 tablespoons of flaked almonds, 2 tablespoons of sherry vinegar, a tablespoon of olive oil.

Blitz until smooth.

Get the pasta on.

Once the pasta is al dente, drain (save some pasta water in a cup). Add back to the pan with your Romesco sauce, a large handful of chopped Kalamata olives and a handful or torn basil and mix!

Serve and Enjoy!


Additional notes

Recipe courtesy of Mob Kitchen

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