Romesco Style Pasta Sauce

• 份量: 4

配料

400g spaghetti

2 slices bread, blitzed to a breadcrumb

1 tsp chilli flakes

1 garlic clove, minced

1 tbsp olive oil

400g tin chickpeas, drained

120g roasted red peppers (from a jar)

80g sun dried tomatoes (the type in oil)

juice of ½ lemon

1 garlic clove

2 tbsp extra virgin olive oil

1 tsp smoked paprika

½ tsp ground cumin

½ tsp salt

步骤

Place a pot of boiling salted water on the stove and add the spaghetti, cook to package instructions.

In a frying pan on medium heat, add the oil for the breadcrumbs and then add the breadcrumbs, chilli flakes and garlic. Season lightly.

For the pasta sauce, add the remaining ingredients into a blender or food processor and blitz. Ladle some of the pasta water into the sauce and blitz again until smooth.

Reserve another mugful of pasta water when draining. Combine the pasta and sauce together, using more pasta water if needed to help it coat all of the pasta. Taste and adjust the seasoning to your liking.

Serve with the breadcrumbs, lemon zest and extra black pepper.