Spain on a Fork > All Recipes > Main Dishes > Spanish Pasta with Roasted Peppers and Marcona Almonds
All Recipes, Main Dishes / January 29, 2019

Spanish Pasta with Roasted Peppers and Marcona Almonds

  – Spanish Pasta with Roasted Peppers and Marcona Almonds –

This Spanish Pasta with Roasted Peppers and Marcona Almonds is the perfect pasta dish for a busy weeknight or weekend lunch. Easy to make, loaded with flavors and done in 30 minutes, plus it has that ¨wow¨ factor. To make this dish I used whole wheat penne pasta, just because it has such a great texture and flavor, but you can use whatever type of pasta that you like. I also recommend you use a good quality Spanish paprika, it makes all the difference in the world.

Spanish Pasta with Roasted Peppers and Marcona Almonds

– Fried Marcona Almonds –

The secret to this recipe and what really takes it to the next level of goodness is the marcona almonds. These type of almonds are native to the eastern Mediterranean coast of Spain, they have a round heart-like shape and offer an incredible flavor. If you can´t get these type of almonds in your area, you can just use regular almonds and fry them for this recipe. Watch the video below on How to Make this Spanish Pasta with Roasted Peppers and Marcona Almonds or check out the recipe card below, which you can print. Salud!

Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board

Watch the Video Below on How to Make this Spanish Pasta with Roasted Peppers and Marcona Almonds

Spanish Pasta with Roasted Peppers and Marcona Almonds

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 cups whole wheat penne pasta
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic
  • 1/2 onion
  • 6 jarred roasted red bell peppers
  • 16 black pitted Spanish olives
  • 1/2 cup white wine
  • 1 tsp sweet smoked paprika
  • 1 cup canned diced tomatoes
  • 1/4 cup fresh parsley
  • 1/4 cup fried marcona almonds
  • sea salt
  • black pepper

Instructions

  1. Thinly slice 4 cloves of garlic, finely dice 1/2 of onion, grab 16 black pitted Spanish olives and cut each on in half lengthwise, grab 6 jarred roasted red bell peppers, cut each one open and thinly slice them, finely chop a generous handful of fresh parsley and add a 1/4 cup of fried marcona almonds to a dish cloth, cover them and using a pestle pound down on the almonds until they are all crumbled

  2. Fill a sauce pan a little over half ways with water and heat it with a high heat, season the water with sea salt and a drizzle of extra virgin olive oil

  3. At the same time heat a fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the slices of garlic and diced onions and mix with the oil, after 3 minutes add the slices of roasted peppers, the sliced black olives, 1 teaspoon of sweet smoked paprika, season with sea salt and freshly cracked black pepper and mix it all together, add a 1/2 cup of white wine and let it simmer

  4. At this point your water should be boiling in your sauce pan, add 2 cups of whole wheat penne pasta and cook until al dente (read the package directions)

  5. After simmering the wine for 2 minutes add 1 cup of canned diced tomatoes, season again with sea salt and black pepper, add a generous portion of the freshly chopped parsley and mix it all together until well combined, then lower the fire to a low heat

  6. Once your pasta is cooked al dente drain it and add the pasta into the pan with the sauce, along with the crumbled marcona almonds and mix it all together until well combined, serve directly from the pan garnished with freshly chopped parsley, enjoy!

Recipe Notes

If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!

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3 Comments

  1. Spanish Pasta with Roasted Peppers and Marcona Almonds - Yum Goggle

    […] GET THE RECIPE […]

    30 . Apr . 2020
  2. Anna | Once Upon A Food Blog

    This looks delicious although it’s a little cold here for pasta like that at the moment. Definitely one to save for spring though!

    01 . Feb . 2019
    • Spain on a Fork

      Thanks for the comment Anna 🙂 much love

      05 . Feb . 2019

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