A Perfect Pantry
Romesco Blitz2Go Pasta Sauce
- PREP TIME
15 min - COOK TIME
15 min - READY TIME
30 min - SERVINGS
4
INGREDIENTS
- 1 tomato, halved
- 1 red capsicum, halved
- 100ml olive oil
- 1 tsp sweet paprika
- 1 small red chilli
- 3 cloves garlic
- 1/2 cup hazelnuts
- 1/4 cup almonds
- 2 tbs white wine vinegar
- pinch salt
- 100g feta
- 1/2 cup olives
DIRECTIONS
- Coat the capsicum, chili and tomato in a little bit of oil and salt. Then roast them in an oven for 5-10 minutes. Once coloured and soft, remove the skin and seeds.
- In a pan, dry fry the hazelnuts for about 8-10 minutes on a low heat until they become slightly brown. Do the same with the almonds. Allow to cool slightly.
- Place the capsicum, tomato, chilli, nuts, paprika, garlic, oil and vinegar into the large personal blending jug; securely seal the blade assembly inside the blending jug.
- Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for 30 seconds or until smooth.
- Remove the blade base.
- Heat the remainder oil in a large saucepan, then add the pasta sauce. Cook for several minutes.
- Toss through the cooked pasta, along with feta and olives. Serve immediately.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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