Red pepper & almond linguine

Name: Red pepper & almond linguine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 150 g De Cecco Linguine; 4 tsp olive oil; 2 red peppers, deseeded and cut into small chunks; 2 clove/s garlic, chopped; ½ tsp Cooks’ Ingredients Crushed Red Chillies; 400 g fresh medium tomatoes, roughly chopped; 20 g toasted flaked almonds; 25 g pack basil, leaves only; 2 tsp sherry vinegar; 25 g manchego, finely grated

Sweet Spanish-style romesco sauce is a great twist on classic tomato pasta. Keep the holiday vibe with manchego, almonds and basil on top (although any hard cheese, nuts and herbs will work).

0 out of 5 stars(0) Rate this recipe

Low in saturated fatSource of protein2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g De Cecco Linguine
4 tsp olive oil
2 red peppers, deseeded and cut into small chunks
2 clove/s garlic, chopped
½ tsp Cooks’ Ingredients Crushed Red Chillies
400g fresh medium tomatoes, roughly chopped
20g toasted flaked almonds
½ x 25g pack basil, leaves only
2 tsp sherry vinegar
25g manchego, finely grated

Bring a saucepan of salted water to the boil and cook the pasta for 10-12 minutes until tender. Meanwhile, heat 2 tsp oil in a frying pan and fry the peppers, turning frequently, for 12 minutes until softened and lightly browned.
Tip half of the peppers onto a plate. Leave the rest in the frying pan and add the garlic, chillies, half of the tomatoes, half of the almonds and a pinch of salt. Cook for a further 4-5 minutes until the mixture is softened. Reserve a few small basil leaves and tear the rest into pieces. Add to the sauce with the sherry vinegar and remaining 2 tsp olive oil. Blend until smooth.
Thoroughly drain the pasta and return to the pan. Add the sauce and the reserved peppers and tomatoes. Heat through for 1-2 minutes. Serve scattered with the manchego, remaining almonds and reserved basil leaves.

Cook’s tip

Cook’s tip, Fresh basil

Keep it fresh for longer by treating it like a bunch of flowers. For best results, trim the ends of the stalks and keep in a glass of water at room temperature.

Typical values per serving when made using specific products in recipe