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Dairy-Free
Spanish Pasta with Roasted Peppers and Almonds
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Recipe

13 INGREDIENTS • 12 STEPS • 30MINS

Spanish Pasta with Roasted Peppers and Almonds

4.7
10 ratings
Community Pick
Community Pick
This Spanish Pasta with Roasted Peppers and Marcona Almonds is the perfect pasta dish for a busy weeknight or weekend lunch. Easy to make, loaded with flavors and done in 30 minutes.
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Spanish Pasta with Roasted Peppers and Almonds
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Spain on a Fork
I'm Albert. Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
This Spanish Pasta with Roasted Peppers and Marcona Almonds is the perfect pasta dish for a busy weeknight or weekend lunch. Easy to make, loaded with flavors and done in 30 minutes.
30MINS
Total Time
$1.72
Cost Per Serving
Ingredients
Servings
2
US / Metric
Garlic
4 cloves
Garlic
Onion
1/2
Onion
Pitted Spanish Olives
16
Pitted Spanish Olives
Jarred Roasted Red Peppers
6
Jarred Roasted Red Peppers
Marcona Almonds
1/4 cup
Marcona Almonds, fried
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Smoked Paprika
1 tsp
Smoked Paprika
White Wine
1/2 cup
White Wine
Whole Wheat Penne Pasta
2 cups
Whole Wheat Penne Pasta
Canned Diced Tomatoes
1 cup
Canned Diced Tomatoes
Sea Salt
to taste
Sea Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Fresh Parsley
1/4 cup
Fresh Parsley
Nutrition Per Serving
VIEW ALL
Calories
755
Fat
30.4 g
Protein
18.3 g
Carbs
94.6 g
Add to plan
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Spanish Pasta with Roasted Peppers and Almonds
Save
author_avatar
Spain on a Fork
I'm Albert. Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
Cooking InstructionsHide images
step 1
Thinly slice the Garlic (4 cloves).
step 2
Dice the Onion (1/2).
step 3
Slice the Pitted Spanish Olives (16) in half.
step 4
Remove Jarred Roasted Red Peppers (6) and thinly slice.
step 5
Finely chop the Fresh Parsley (1/4 cup).
step 6
Add the Marcona Almonds (1/4 cup) to a dishcloth and cover them. Using a pestle, pound down on the almonds until they are all crumbled.
step 7
Fill a saucepan a little over half ways with water, and heat it over high heat. Season the water with Sea Salt (to taste) and a drizzle of extra-virgin olive oil.
step 8
At the same time, heat a frying pan over medium heat and add Extra-Virgin Olive Oil (2 Tbsp). Heat for 2 minutes, then add the garlic and onion and mix with the oil.
step 9
Cook for 3 minutes, then add the roasted red peppers, olives, and Smoked Paprika (1 tsp). Season with Sea Salt (to taste) and stir it all together. Then add the White Wine (1/2 cup) and let it come to a simmer for 2 minutes.
step 10
At this point, your water should be boiling in your saucepan. Add Whole Wheat Penne Pasta (2 cups) and cook until al dente or according to the package directions.
step 11
Add Canned Diced Tomatoes (1 cup) to the red pepper mixture. Season with Sea Salt (to taste) and Freshly Ground Black Pepper (to taste). Add a generous portion of the parsley and mix together until well combined, then lower the fire to low heat.
step 12
Once your pasta is cooked al dente, drain it and add it to the pan with the sauce, along with the crumbled marcona almonds. Mix it all together until well combined. Serve directly from the pan garnished with freshly chopped parsley.
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Tags
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Dairy-Free
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Pasta
Spanish
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