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Romesco Pappardelle with Kalamata Olives

MOB Kitchen
  • Serves: 4
  • Preparation: 10
  • Cooking: 50
  • Ready: 60

The savouryrich flavour of romesco sauce works perfectly with pasta and some salty Kalamata olives. A great and simple pasta dish to add to your repertoire.


  • 4 red bell peppers
  • garlic
  • 1 lemon
  • flaked almonds
  • sherry vinegar
  • tomato puree
  • 500 dried pappardelle
  • Kalamata olives
  • 1 bunch of fresh basil
  • olive oil
  • salt
  • pepper


Preheat your oven to 180°C/360°F/gas mark 4.

Add the red peppers and 3 garlic cloves (skin on) to a roasting tray with a lemon cut in half.

Roast for 45 minutes.

Once the peppers are soft, add them to a blender. Squeeze in the roasted garlic and roast

lemon juice. Add 2 tablespoons of flaked almonds, 2 tablespoons of sherry vinegar, a tablespoon of olive oil.

Blitz until smooth.

Get the pasta on.

Once the pasta is al dente, drain (save some pasta water in a cup). Add back to the pan with your Romesco sauce, a large handful of chopped Kalamata olives and a handful or torn basil and mix!

Serve and Enjoy!

Additonal notes

Recipe courtesy of Mob Kitchen

Exclusive to MOB Veggie, out now!Packed full of 60 of the freshest veggie recipes. All feeding 4 for under £10.

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