Penne with Romesco sauce, a truly simple and good alternative for dressing pasta. A few days ago, I cooked this extraordinary sauce and prepared exceptional bruschetta. With the air fryer, miracles happen quickly in the kitchen. I froze a portion of Romesco sauce to see for myself if it would be good once thawed, and today I can assure you the result is excellent. Similarly, I preserve basil pesto or Pantesco tomato pesto, in portions ready to use once thawed.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Air Frying
- Cuisine: Spanish
- Seasonality: Summer
Ingredients
- 4.2 oz penne rigate
- 1 red bell pepper
- 2 tomatoes, ripe, fresh
- 1 clove garlic
- 0.5 oz walnuts, dry
- 0.18 oz pistachios
- 2 slices bread
- 1 hot chili pepper
- to taste black pepper
- to taste salt
- 0.53 oz extra virgin olive oil
- 1 tsp apple cider vinegar
- 1 tsp paprika
Tools
- Air Fryer
- Food Chopper
- Pot
- Ladle
Steps
I placed the tomatoes, garlic, and bell pepper in the air fryer at maximum power, 392°F (200°C), and cooked them for 20 minutes.
I peeled the tomatoes, skinned the garlic, and cleaned the bell pepper from the skin and seeds.
In the chopper, I added the tomatoes, bell peppers, garlic, bread, oil, salt, walnuts, and pistachios.
I chopped everything until it became a smooth and creamy sauce.
While still al dente, toss the penne in the Romesco sauce and mix with a splash of oil and a ladle of pasta cooking water.
Here are the penne with Romesco sauce, ready to serve.
