Romesco Pappardelle with Kalamata Olives
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.
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!