Romesco Style Pasta with Spicy Breadcrumb

Name: Romesco Style Pasta with Spicy Breadcrumb
Yield: 5 servings
Ingredients: 2 slices bread (blitzed to a breadcrumb); 400 g spaghetti (serves 5); 400 g chickpeas (tinned, drained); 120 g roasted red peppers (from a jar); 80 g sun dried tomatoes (in oil); 0.5 juice lemon juice; 2 cloves garlic; 2 tbsp olive oil (extra virgin); 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp salt

Perfect for speedy student lunches or cba day dinners…

Yield5 servings

Ingredients

Breadcrumbs

Pasta

Sauce

Directions

1
Place a pot of boiling salted water on the stove and add the spaghetti, cook to package instructions.
2
In a frying pan on medium heat, add the oil for the breadcrumbs and then add the breadcrumbs, chilli flakes and garlic. Season lightly.
3
For the pasta sauce, add the remaining ingredients into a blender or food processor and blitz. Ladle some of the pasta water into the sauce and blitz again until smooth.
4
Reserve another mugful of pasta water when draining. Combine the pasta and sauce together, using more pasta water if needed to help it coat all of the pasta. Taste and adjust the seasoning to your liking.
5
Serve with the breadcrumbs, lemon zest and extra black pepper.

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