ROMESCO PASTA SALAD with broccolini + blistered tomato
  • 8 oz dried gluten-free pasta (shells or penne)
  • ½ cup Romesco sauce
  • 1 cup cherry tomatoes, halved
  • 1 cup broccolini florets
  • ½ cup ricotta salata, crumbled
  • 1 tsp red pepper flake
  • 2 tbs olive oil, divided
  • salt and pepper
  1. Preheat oven to 400°. Toss cherry tomatoes with 1 tbs olive oil and season with salt and pepper. Place on a baking sheet and roast until blistered and cooked down, about 10 minutes. Remove and set aside to cool completely.
  2. Meanwhile, bring a pot of water to a boil over high heat. Add pasta and cook according to package directions until al dente. Drain pasta, rinse with cold water to stop cooking and set aside.
  3. In a small skillet over medium high heat, warm 1 tbs olive oil. When shimmering, add broccolini, red pepper flake, and a generous seasoning of salt and pepper. Sauté, stirring frequently until bright green and slightly wilted, about 5 minutes. Remove from heat and set aside to cool completely.
  4. In a large bowl, combine pasta, cherry tomatoes, broccolini, ricotta salata, and romesco sauce.
  5. Gently toss until combined and season with salt and pepper.
Recipe by Honest Cooking by Mercato Fabbrica at