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Radiatore Romesco




Source of Recipe


wholehealthmd.com


List of Ingredients





2 pounds tomatoes
2 tablespoons olive oil
1 cup cubed peasant or Italian bread (including crust)
4 garlic cloves, peeled
1 small fresh red chili pepper, minced, or 1/2 teaspoon crushed red pepper flakes
10 ounces radiatore or fusilli pasta
12 unblanched whole almonds
1 can (8 ounces) no-salt-added tomato sauce
1/2 teaspoon salt



Recipe



1. In large pot of boiling water, blanch tomatoes for 20 seconds. With a slotted spoon, remove tomatoes and let cool slightly. (Keep water hot for cooking pasta.) When tomatoes are cool enough to handle, peel, halve, and set aside.

2. In small nonstick skillet, warm 1 tablespoon plus 2 teaspoons of oil over medium-low heat. Add bread cubes and cook until golden brown, about 2 minutes. Transfer to food processor and process to form fine crumbs.

3. To skillet, add remaining 1 teaspoon oil, garlic and chili pepper; reduce heat to low and cook until garlic is golden and fragrant, about 4 minutes. Transfer to processor.

4. Add pasta to boiling water and cook according to package directions.

5. Meanwhile, add almonds to skillet and cook, stirring frequently, until toasted, about 5 minutes. Transfer to processor. Add blanched tomato halves, tomato sauce and salt to processor, and process until not quite smooth, but some texture remains.

6. Drain pasta and toss with sauce.

Nutritional Information

Per serving: 433 calories, 11g total fat, 1.4g saturated fat, 6.3g monounsaturated fat, 1.7g polyunsaturated fat, 5.8g dietary fiber, 13g protein, 73g carbohydrate, 0mg cholesterol, 362mg sodium.
Good source of: fiber, lycopene, potassium, vitamin C.