Italians call Romesco sauce a Spanish pesto – while the Spanish would call pesto a Spanish Romesco.   There are many recipes on-line you can try – our favorite DIY recipe comes from Gourmet Aug 2006, which can be found at (click HERE).
We couldn’t find any store-bought sauce that comes close to the homTGR Editors Pick 216 Logoemade version – and that’s why we created the Serious Foodie Romesco Sauce.  Our Romesco sauce is made in small artisan batches which gives you a way to make a restaurant-quality, quick, healthy meal or side dish without the hassle of gathering lots of ingredients – and taking time – to make your own Romesco.
This award winning sauce uses fresh ingredient, is gluten-free, and non-GMO.
Pasta with Romesco Sauce
Author: Mr. Serious Foodie
Prep time:
Cook time:
Total time:
Serves: Serves 4
This version is like a pasta salad – which can be served warm or cold. Experiment with additional ingredients, like asparagus, spinach, or hard boiled eggs. Or add chicken or shrimp to make a one-bowl meal.
  • 8 oz. dry pasta (we use bow ties – “Farfalle” – but almost any shape works)
  • Salt
  • 2 tablespoons Extra Virgin Olive Oil
  • 10 oz jar Serious Foodie Romesco Sauce
  • 1 Sweet yellow bell pepper – cut into strips
  • 1 Sweet red bell pepper – cut into strips
  • 1 scallion, sliced
  • 1 tablespoon diced fresh chives
  1. Bring 4 quarts of water to a boil. Add salt to taste, then add pasta to boiling water. Cook to al dente according to instructions on pasta box. Drain (DO NOT RINSE PASTA!). Immediately toss the pasta with olive oil to prevent sticking.
  2. Add the cut up vegetables and chives, the jar of Romesco sauce, and mix together. Serve warm (or cold). Add some shredded Manchego cheese if you like.


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