{"id":3568,"date":"2010-10-04T05:44:23","date_gmt":"2010-10-04T12:44:23","guid":{"rendered":"https:\/\/shescookin.com\/?p=3568"},"modified":"2012-08-23T17:41:25","modified_gmt":"2012-08-24T00:41:25","slug":"shrimp-and-pasta-with-romesco-sauce","status":"publish","type":"post","link":"https:\/\/shescookin.com\/shrimp-and-pasta-with-romesco-sauce\/","title":{"rendered":"Shrimp and Pasta with Romesco Sauce"},"content":{"rendered":"

\"\"<\/a><\/p>\n

We all have our favorite tomato-based Italian pasta sauce whether it’s a quick and light Marinara<\/em> sauce, robust\u00a0 homemade Ragu Bolognese<\/em>, or the summery no-cook alla Checca<\/em> with fresh tomatoes and basil, but to change it up a little, I’d like to suggest a nutty, rich-flavored Romesco sauce. The combination of roasted red peppers and nuts is a favorite of mine and one that I think everyone should add to their repertoire – plus, besides being fragrant and satisfyingly delicious, the sauce is vegan, naturally gluten-free, heart healthy, and low in sodium.<\/p>\n

Romesco is a sauce originating in Catalonia, Spain and typically made from almonds, pine nuts and\/or hazelnuts, olive oil, roasted garlic, olive oil,\u00a0 and bitxo peppers or nyora peppers –\u00a0 a smaller, sweet, dried variety of red bell pepper that we commonly use. \u00a0Other common ingredients include roasted tomatoes, red wine vinegar, and onion. It’s a fantastic all-purpose sauce that goes well with vegetables, meat, and fish. I’ve tossed roasted potatoes with it, served it alongside fish, and, of course, it lends itself beautifully to pasta.<\/p>\n

Enjoying a late season harvest of tomatoes, I was inspired to recreate a Romesco sauce redolent with roasted tomatoes, \u00a0similar to that of Thomas Keller’s recipe in Ad Hoc At Home<\/em><\/strong>. It’s popularity at the dinner table, prompted another batch the following week. The first time I included red hybrid and yellow heirloom tomatoes along with an orange pepper and the second edition included all red tomatoes and green peppers from our garden – so, as always, I encourage you to \u00a0take liberties, be creative – make it your own!
\n\"\"<\/a><\/p>\n

<\/h2>\n
\n