Pasta with Romesco Sauce, Sauteed Kale with Garlic

by Jennifer

You can make the sauce (adapted from Cooking Light) a few days in advance, if you like, or you can put it together while the pasta water comes to a boil.  To make the kale, remove the ribs from the leaves of a large bunch of kale, and chop the leaves.  Heat a couple TBS of extra-virgin olive oil in a large skillet over medium heat, then add a few chopped cloves of garlic.  Once they’re fragrant, add the kale in batches, tossing until it wilts.  Continue to saute for a few minutes more, seasoning with coarse sea salt (such as Maldon) and freshly ground black pepper. Serves 4.

  • 1 lb. dried short pasta, such as gemelli or penne
  • 2 large red peppers, chopped (about 3 1/2 – 4 cups)
  • 1 cup no-chicken broth or chicken broth
  • 2 tsp olive oil
  • 1 slice sandwich bread, cubed (I used whole wheat)
  • 1/4 cup sliced or slivered almonds
  • 1 TBS sherry vinegar
  • 1 14.5-oz can diced tomatoes, undrained

Cook pasta in a large pot of boiling, salted water, according to package directions;  drain.

Meanwhile, bring the red peppers and broth to a boil in a medium-size pot, then lower to a simmer and cook for 15 minutes.

Heat the olive oil in a small pan over medium heat;  add the bread and cook, stirring, for 2 minutes,

then add the almonds and cook, stirring, for 1 minute.

Combine peppers and broth, bread and almonds, the vinegar and can of tomatoes with their juices in a blender;  puree until smooth.

Return sauce to the pot you used to cook the peppers, and cook over medium heat until heated through.

Toss sauce with pasta.

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