Romesco Sauce Pasta

This romesco pasta is packed with bold, smoky, and fresh flavors! You can even make the sauce ahead of time for a speedy weeknight dinner. Serve you with your favorite protein!

📝 Ingredients

• 2 1/2 cups romesco sauce
• 1 pound fusilli col buco pasta (or your favorite pasta)
• 8 ounces burrata cheese
• Extra virgin olive oil (for drizzling)
• Olive oil
• 1 large clove fresh garlic (minced)
• 1/2 cup panko breadcrumbs
• 2 tablespoons fresh basil (finely chopped)
• Zest of 1 lemon (save some for garnish)
• Salt and pepper

👨‍🍳 Instructions

1. 1Make the romesco sauce according to recipe directions. It yields about 2.5 cups, which is what you need for about 4 servings.
2. 2For the breadcrumbs: In a skillet, add a few drizzles of olive oil and sauté the garlic for a few seconds. Add the panko plus a little bit more oil and toast for a few seconds until fragrant, and season with salt and pepper. Turn off the heat. Stir in the fresh basil and some lemon zest (save some for garnish later).
3. 3Cook the pasta according to package directions until al dente (no need to salt the water since the sauce will also be salty enough). Reserve about 1 cup of starchy pasta water.
4. 4In a bowl, toss the cooked warm pasta with the prepared romesco sauce, along with a splash of pasta water as needed to help create a smooth sauce.
5. 5To serve, top with the prepared lemon basil breadcrumbs, torn burrata, lemon zest, and a few drizzles of extra virgin olive oil. Enjoy!