Name: Organic Red Pepper Romesco Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 2 organic red bell peppers; 2 cloves garlic, diced; 1 cup slivered almonds, toasted; 1/2 cup tomato puree; 1/4 cup sherry vinegar; 1 teaspoon cayenne pepper; 2 teaspoons smoked paprika; 3/4 cup olive oil; Salt, to taste; Black pepper, to taste

Ingredients

8 oz dried gluten-free pasta (shells or penne)
1/2 cup Romesco sauce
1 cup cherry tomatoes (halved)
1 cup broccolini florets
1/2 cup ricotta salata (crumbled)
1 tsp red pepper flake
2 tbs olive oil (divided)
salt and pepper

Instructions

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.
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.
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.
In a large bowl, combine pasta, cherry tomatoes, broccolini, ricotta salata, and romesco sauce.
Gently toss until combined and season with salt and pepper.