Pasta with homemade romesco sauce
Elevate your dinner table with minimal effort with this glorious pasta, infused with Mediterranean aromas. Toss the homemade, creamy sauce prepared within seconds with flavourful traditional twisted pasta, add tangy dry Myzithra cheese and serve with refreshing cucumber slices for a wholesome summer meal.
Servings: 4
Time: 30 minutes
Method:
Boil the pasta in salted water, then drain it using a strainer and let it cool with water.
Grate the dry Myzithra cheese onto a plate and then cut the cucumber in half and thinly slice it into rounds.
Prepare the sauce: In a blender, place all the ingredients and blend.
In a bowl, mix the cooked pasta, romesco sauce, grated Myzithra cheese, cucumber, extra virgin olive oil and fresh oregano.
Serve with a sprinkling of grated dry Myzithra cheese.
Ingredients:
1 package of twisted pasta with red pepper
200g dry myzithra cheese (or any other dry, crumbly cheese you prefer)
50g olive oil
3 sprigs of oregano
1 cucumber
For the romesco sauce:
250g Florina peppers
1 medium-sized tomato
1 clove of garlic
1/2 cup blanched almonds
2 medium-sized sweet chilli peppers
1/4 cup extra virgin olive oil
2 tsp vinegar (from sherry or apple cider vinegar)
1 tbsp smoked paprika
1 pinch of cayenne pepper
1 generous pinch of salt
