Romesco Sauce


  1. Drain chickpeas and dry well on a tea towel.
  2. Heat olive oil in a large frypan over medium heat, add chickpeas and season and cook until golden and crisp. Dust with paprika. Set aside.
  3. Place all the ingredients for the romesco sauce in the food processor bowl. Pulse to form a coarse paste.
  4. In a pot of boiling salted water, cook pasta as per packet directions. Retain a small cup of pasta water.
  5. Place the romesco in a large frypan set over medium heat.
  6. Add the cooked pasta and stir to combine, adding pasta water to loosen the sauce if necessary.
  7. Garnish pasta with basil and crispy chickpeas.
  8. Serve and enjoy with family and friends!