Linguine with Broccoli and Romesco Sauce
Linguine with Broccoli and Romesco Sauce is an amazing pasta dish with a uniquely Spanish twist. Freshly cooked linguine is tossed with broccoli and a sauce made of roasted red peppers, tomatoes, onions and toasted almonds. Simply delicious.
Linguine with Broccoli and Romesco Sauce is an amazing pasta dish with a uniquely Spanish twist. Freshly cooked linguine is tossed with broccoli and a sauce made of roasted red peppers, tomatoes, onions and toasted almonds. Simply delicious.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (76g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a small sauce pan heat up water, and once boiling add broccoli and steam for about 3 minutes (less or more if you prefer firmer or softer)
- Bring the large pot of salty water to boil on a high heat, add pasta and cook until tender for 8-10 minutes
- In a frying pan heat up Romesco Sauce, add pasta, broccoli and stir together
- Serve sprinkled with chopped chives
Standard marinara relies on sheer acidity and water content to coat strands, whereas romesco operates on a fundamentally different principle. Romesco is an emulsion built on ground toasted almonds, charred peppers, and olive oil. Cooks frequently ruin this dish by dumping thick sauce straight from the jar into dry pasta. The mixture seizes into clumps. Starch is the critical mediator here. Reserve one full cup of cloudy pasta water before draining the linguine. The residual starches in that water bind the oil-heavy romesco to the slippery wheat surface, creating a glossy coating rather than a puddle at the bottom of the bowl. Steaming the broccoli separately for precisely three minutes preserves its cell walls and bright green color before it hits the skillet. If a wide Dutch oven is unavailable, a standard 12-inch stainless steel skillet provides enough surface area to toss the ingredients without spilling.
Adjusting the vegetable component requires no structural changes to the technique. Cauliflower florets substitute seamlessly at a one-to-one ratio for the broccoli while holding up identically to the heavy pepper puree.
