The other day I was overzealous making a party dip made from red bell peppers, Muhamara, and I ended up with so much that I used one part for the party I was making it originally and another part I used it to make this pasta dish.
I decided to call it Pasta Romesco instead of Pasta Muhamara, in honor of the dip, because I noticed the ingredients in the dip were almost the same as a romesco sauce I had learned a few years back from a recipe book for IBS patients. Red bell peppers, bread, walnuts, balsamic vinegar, etc. I have seen other romesco sauces that use tomatoes as a base, but the one I learned first used red bell peppers, so we’re sticking to that version.
This pasta is evidence this dip is very versatile as it is delicious.
½ packet of whole-wheat pasta ¾ cup of the Muhamara dip ¼ cup Pecorino Romano cheese, grated
- Boil the pasta according to the package directions. Remember to salt the water well.
- When the pasta is done, drain the pasta saving about 1 cup of the pasta water.
- Return the pasta to the pot where you boiled it and add the Muhamara dip. If you feel the sauce is too thick, add some of the pasta water to thin it out. Add the grated cheese and mix well to combine.
- Add more grated cheese on top to serve.