15 mins
20 mins
Serves 4

Cavatelli with Ricotta and Romesco Sauce


Romesco is a Spanish roasted red pepper and almond sauce, and it makes a quick and easy pasta sauce that’s loaded with lots of tasty flavours.
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Ingredients

  • 450 g (16 oz) Italpasta Artisan Cavatelli
  • 2 jarred roasted red peppers
  • 1 cup (250 mL) canned finely chopped tomatoes (with juice)
  • 1/4 cup (60 mL) blanched almonds
  • 1 tbsp (15 mL) lemon juice
  • 2 cloves garlic
  • 1 tsp (5 mL) paprika
  • 1/2 tsp (2 mL) salt and pepper
  • 1/4 cup (60 mL) olive oil
  • 1.5 cups (375 mL) ricotta cheese

Instructions

  • Cook cavatelli according to package directions. Reserve 1/4 cup (60 mL) pasta water; drain.
  • Meanwhile, in blender, purée red peppers, tomatoes, almonds, lemon juice, garlic, paprika, salt and pepper until smooth.
  • In large skillet set over medium heat, heat oil. Stir in romesco sauce; bring to a boil. Cook for 3 to 5 minutes or until slightly thickened.
  • Stir in cavatelli and reserved pasta water. Toss until well coated. Top with ricotta.
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Tips

Tips: Garnish pasta with chopped fresh parsley, fresh torn basil, sun-dried tomatoes and almonds if desired.

Nutritional Analysis

Calories: 770kcalCarbohydrates: 95gProtein: 28gFat: 32gSaturated Fat: 10gCholesterol: 45mgSodium: 550mgFiber: 6gSugar: 7g