Bocconcini Romesco Pasta

 

Ingredients

2 cups Cavatappi pasta, or whatever pasta you want to use

4 balls of Bocconcini cheese, quartered

2 Red Peppers, roasted or 1 small jar of pre-made, finely chopped

1 1/2 cups crushed Tomatoes

1 Shallot, minced

2 Tbsp Butter

6 sprigs fresh Parsley, roughly chopped

2 cloves Garlic, grated or diced, approx 2 tsp

2 Tbsp chopped Almonds

1 Tbsp Smoked Paprika

1 tsp Garlic Powder

1/8 tsp Chili Flakes

2 Tbsp Red Wine Vinegar

Oil

Salt & Pepper

Add 10 cups water and 2 tsp Salt to a large pot and bring to a boil.  Add Pasta to boiling water and cook until tender, 10-12 minutes.  Drain, reserving 1/4 cup of pasta water.  Return pasta to the pot leaving off heat.

Toss together Bocconcini, half the Parsley, 1/8 tsp Chili Flakes, 1/4 tsp Salt and 1 tsp Oil in a small bowl.  Set aside.

Heat a large non-stick pan over medium heat.  When hot, add Almonds to the dry pan.  Toast, stirring often, until golden brown, 3-4 minutes.  Remove from pan and set aside.

Reheat the pan adding 1 Tbsp Oil, Roasted Red Peppers, Shallot and 1/2 the toasted Almonds.  Cook, stirring often for 2-3 minutes.  Add Garlic, Vinegar, Paprika, Garlic Powder and Crushed Tomatoes to the Almond mixture.  Cook, stirring often, until the sauce reduces slightly, 3-4 minutes.

Add reserved Pasta Water, remaining Parsley, Butter and sauce to pot with cooked Pasta.  Toss to combine.

Divide between bowls.  Top with marinated Bocconcini and remaining toasted Almonds.  Sprinkle with Chili Flakes if desired.

Serves 2