Cooking Instructions
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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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