Spanish Pantry Pasta
A flavorful pasta sauce made with pantry staples inspired by Spanish flavors.
Ingredients
- 16-oz. jarroasted red peppers, strained
- 4 Tbpscashew or almond butter
- 7oil-packed sun-dried tomatoes
- 4anchovy filets
- 1/2 ozfresh basil
- 1 tspcrushed red pepper flakes
- 2garlic cloves
- 1 lbshort, curly pasta
- 1/2 cupgrated Parmesan, for finishing
Instructions
Boil pasta in salted water for a minute less than the instructions recommend. Drain and reserve about two cups pasta cooking water.
Combine roasted red peppers, nut butter, sun-dried tomatoes, anchovies, basil, red pepper flakes, garlic, and 1 cup pasta water in blender. Blend on high until the sauce is smooth. Add salt and black pepper to taste.
Return your cooked pasta to the pot you boiled it in and pour in about half of the blender sauce. Keep adding until each noodle is fully slicked. Turn the burner on to low heat, add ½ cup pasta water, and stir gently until it’s mostly evaporated.
To finish, add Parmesan and another ½ cup pasta water, then keep stirring to combine. The cheese should be fully incorporated and the sauce clinging to the pasta.
Store any leftover sauce in an airtight container in the fridge for up to a week.