Pantry-Stashed Linguine Pasta in Romesco Sauce

Ingredients:

• 450 g of linguine pasta
• 1 cup canned baked sweet peppers (2-3 pcs.)
• 1/2 cup toasted whole almonds + 2 tbsp chopped almonds for serving
• 1/3 cup Italian breadcrumbs
• 2 tbsp sherry vinegar
• 1 teaspoon granulated garlic
• 0.5 tsp smoked sweet paprika
• 5 tbsp. l. olive oil

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Set aside 1 cup of the pasta cooking water and discard the rest.
2. Meanwhile, combine the roasted peppers, whole almonds, breadcrumbs, vinegar, granulated garlic, and paprika in a food processor and process until a coarse paste forms. With the processor running, gradually pour in the olive oil and process until a smooth sauce forms. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Transfer the sauce to a large bowl. Add the pasta and enough of the cooking water to make the sauce thin and pourable, but still cover the pasta. Divide the pasta among bowls and sprinkle with chopped almonds.