Sun-Dried-Tomato Romesco Pasta
Ingredients
- ½ cup plus 2 tbsp. olive oil
- 4 garlic cloves, smashed
- ⅓ cup pine nuts
- 1 tbsp. drained capers
- 2 cups drained oil-packed sun-dried tomatoes
- 2 tbsp. balsamic vinegar
- ¼ tsp. smoked paprika
- freshly ground black pepper
- 1 lb. medium pasta (such as campanelle or cavatelli)
- kosher salt
- 1 cup panko
Directions
Step 1
Heat ½ cup oil in a small saucepan over medium-high. Add garlic, pine nuts, and capers and cook, swirling occasionally, until garlic and nuts are golden, about 5 minutes. Transfer to a food processor; reserve saucepan. Add sun-dried tomatoes, vinegar, and paprika to food processor; season generously with pepper and pulse to form a thick paste. Step 2
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid. Return pasta to pot off heat. Add sun-dried tomato paste along with 1 cup pasta cooking liquid and toss, gradually adding remaining pasta cooking liquid until a thick sauce forms and pasta is coated. Step 3
Heat remaining 2 Tbsp. oil in reserved saucepan over medium-high. Add panko and a pinch of salt and cook, stirring often, until golden brown and crisp, about 5 minutes. Step 4
Divide pasta among shallow bowls and top with breadcrumbs and parsley