Conchiglie Pasta with Romesco Sauce and Tuna
The elegant spring summer Romesco puree is so vibrant and powerful and the smoked paprika flavor works so great with this condiment. It sticks to the warm conchiglie pasta perfectly. The taste is rich and bold and tangy and makes a wonderful accompaniment. Sitting on top is the soft white crumbly feta cheese and big chunks of tuna flakes. Ideal and perfect because history tells that this sauce was traditionally designed by the fishermen of the Catalonia region and to be eaten with fish. But frankly, it's too wonderful not to be shared with other meats and vegetables.
- Time: 100 min
- Servings: 2
Source: www.tastelife.tv
Ingredients
- Cook The Pasta
- qt. Boiling water
- Coarse salt
- Pasta shells, or any desired pasta, short preferably
- Romesco
- spring Basil
- med Tomato
- Sun-dried tomato & oil
- Red bell pepper
- Yellow bell pepper
- stalk Celery diced
- Shallots
- Peeled garlic cloves
- Red chili flakes
- Vinegar, sherry or red
- Extra virgin olive oil
- Sea salt
- Fresh ground black pepper
- For The Tuna
- Can tuna
- Cherry tomatoes
- spring Thyme
- Pepper
- Garnish
- Feta cheese
- pice Basil