Best 3 Pantry Pasta With Romesco Sauce Recipes

Experience the symphony of flavors in Pantry Pasta with Romesco Sauce, a delightful fusion of comforting pasta and vibrant Romesco sauce. This delectable dish is a celebration of simple ingredients transformed into an extraordinary meal. Pantry Pasta, a staple in many kitchens, provides the perfect base for the rich and flavorful Romesco sauce. Made with roasted red peppers, almonds, and a touch of paprika, this sauce adds a smoky and nutty dimension to the dish. Dive into variations of this versatile recipe, including a vegan version that swaps out the traditional mayonnaise for a creamy cashew sauce. Explore the vibrant flavors of Mediterranean Vegetables and Orzo, where tender vegetables, briny olives, and tangy feta cheese come together in a delightful symphony of textures and flavors. Indulge in the rich and comforting One-Pot Creamy Tomato Pasta, a luscious combination of juicy tomatoes, aromatic garlic, and velvety cream sauce, all simmered to perfection in one pot. Discover the joy of cooking with simple ingredients and savor the extraordinary flavors in every bite.

Here are our top 3 tried and tested recipes!

PANTRY PASTA

Pantry Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 13

Ingredients

1/2 whole red onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup chicken stock or white wine
1/3 cup assorted olives, pitted and roughly chopped
1 whole jar artichoke hearts, halved
2 cloves garlic, minced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces pasta, cooked al dente and drained
2 to 3 tablespoons jarred pesto
1/2 cup fork-chunked feta
3 tablespoons dry-toasted pine nuts

Steps:

Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.

PASTA WITH SPEEDY ROMESCO SAUCE

Pasta with Speedy Romesco Sauce image

Categories Nut Pasta Pepper Vegetable Quick & Easy Parmesan Almond Fall Winter Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 lb corkscrew pasta such as rotini
1 slice firm white sandwich bread, toasted
1 (7-oz) jar roasted red peppers, drained
1/4 cup roasted salted almonds (not smoked)
1 large garlic clove
1/2 cup reduced-sodium chicken broth
1/4 cup extra-virgin olive oil
1 teaspoon Sherry vinegar, or to taste
3/4 teaspoon salt, or to taste
1/4 teaspoon dried hot red-pepper flakes, or to taste
10 oz frozen baby peas (2 cups)
1/4 cup finely grated Parmigiano-Reggiano plus additional for serving

Steps:

Begin to cook pasta in a 6- to 8-quart pot of boiling salted water .
Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt, and red-pepper flakes in a blender until smooth, about 2 minutes. Transfer to a 12-inch heavy skillet and bring to a simmer.
When pasta is barely al dente, add peas and continue to cook until peas are just tender, about 2 minutes. Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin if necessary. Serve immediately.

ROMESCO SAUCE

Romesco Sauce image

Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, appetizer, main course, side dish

Time 30m

Yield About 2 cups

Number Of Ingredients 12

Ingredients

1 large red pepper, about 1/2 pound, roasted, peeled, seeds and membranes removed
3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound)
2 thick slices (about 2 ounces) baguette or country-style bread, lightly toasted
2 large garlic cloves, peeled
1/2 cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts
1 to 2 teaspoons pure ground chile powder or red pepper flakes, to taste (pepper flakes are hotter)
1 tablespoon chopped fresh Italian parsley
1 teaspoon sweet paprika or Spanish smoked paprika (pimenton)
Salt, preferably kosher salt, to taste
Freshly ground pepper to taste
2 tablespoon sherry vinegar
1/4 to 1/2 cup extra virgin olive oil, as needed

Steps:

Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams

Tips and Conclusion

Use a variety of pantry staples: This recipe is a great way to use up pantry staples like canned tomatoes, pasta, and beans. You can also add other pantry staples like frozen vegetables, canned tuna, or cooked chicken to make a more complete meal.
Make a big batch of romesco sauce: Romesco sauce is a versatile sauce that can be used on pasta, grilled vegetables, or as a dip. It's also a great way to add flavor to sandwiches and wraps.
Don't be afraid to experiment with different ingredients: This recipe is a great starting point, but you can easily adapt it to your own taste. Try using different types of pasta, vegetables, and cheeses. You can also add different herbs and spices to the sauce to create a unique flavor.
Serve pasta with a side of salad: This pasta dish is hearty and flavorful, but it's also a good idea to serve it with a side of salad to lighten things up. A simple green salad or a salad with grilled vegetables would be a great choice.

This pantry pasta with romesco sauce is a quick, easy, and delicious meal that's perfect for a busy weeknight. It's also a great way to use up pantry staples and reduce food waste. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this pantry pasta with romesco sauce a try.