I love everything about this romesco pasta! It’s made with romesco sauce, one of my favorite sauces ever. The flavors are bold, fresh and vibrant flavors.
The crunchy lemon basil panko breadcrumbs, creamy and cool burrata, and bright lemon zest might just be my favorite part!
I LOVE my romesco sauce, which I often serve with my seafood, and I thought why not pasta? This romesco pasta is one of the best things ever.
Romesco is a classic Spanish sauce, made with roasted red peppers, tomatoes, and garlic. It’s smoky, fresh, garlicky, and just a little sweet…the kind of sauce that makes anything taste better! When tossed with pasta, it’s amazing!
I usually make the sauce a few days ahead, so on hectic nights all I have to do is cook some pasta and toss it in. It pairs beautifully with any protein, especially my Spinach Ricotta Stuffed Chicken!
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Why I Love This Recipe
- Amazing texture. This romesco pasta recipe is saucy, with crunchy breadcrumbs, creamy and cool burrata.
- Full of flavor. The sauce is full of flavor, and the final touch of lemon zest and olive oil is perfect!
- Make ahead. The sauce can be made ahead. Great for a quick weeknight meal!
Ingredient Notes
I included a few notes that I hope you find helpful when shopping for the ingredients!
- Romesco sauce: This recipe makes about 2.5 cups, which is what you need for about 4 servings. You can make the romesco sauce up to 1 week ahead.
- Pasta: Use your favorite type of pasta, either long or short pasta. For this recipe, I use fusilli col buco pasta, which is a really fun, curly shaped long pasta!
- Burrata: Adds a nice touch of freshness, contrast, and texture. You can also use torn fresh mozzarella.
- For the lemon basil breadcrumbs, you need panko breadcrumbs, olive oil, garlic, fresh basil, lemon zest, salt and pepper.
The full ingredient list can be found in the recipe card down below.
How to Make Romesco Sauce Pasta
My easy romesco pasta comes together quickly. Let’s make it!
Step 1: Make the romesco sauce according to the linked recipe directions in the recipe card below. It makes about 2.5 cups of sauce, which is what you need for 4-6 servings.
Step 2: For the lemon basil panko breadcrumbs, add a drizzle of olive oil to a skillet and sauté the garlic. Add the panko and toast for a few seconds. Turn off the heat. Stir in the basil, lemon zest, and season with salt and pepper
Step 3: Cook pasta until al dente. No need to add salt to the water. Reserve a cup of starchy pasta water for later, then drain.
Step 4: In a bowl, toss the pasta with the prepared sauce. Add in a splash of pasta water as needed, until the sauce has the right consistency to taste.
Step 5: Top the romesco sauce pasta with the prepared lemon basil breadcrumbs and torn burrata cheese.
Step 6: Serve fresh lemon zest, fresh basil, and a good drizzle of extra virgin olive oil. And there you have it, the most amazing romesco pasta ever!
Tips for Success
- Cook the pasta until al dente to maintain texture and to prevent it from becoming mushy.
- Reserve some of the pasta water to help adjust the consistency of the sauce later.
- There’s no need to salt the water before cooking the pasta as the sauce is salty enough.
- Use your favorite pasta here! I use this fun long pasta shape called fusilli col buco pasta, which is curly. It can be long or short pasta.
- Feel free to warm up the romesco sauce, especially if previously refrigerated. I like to serve it just a little warm or at room temperature. Since you’ll add the hot pasta (directly from the pot, no need to drain or rinse), the sauce will heat up just right.
Prep Ahead Tips
Make the romesco sauce up to 5-7 days in advance. It can be stored refrigerated in an airtight container or sealed mason jar. When ready to serve, cook the pasta until al dente and toss with the romesco sauce, slightly warmed up.
Recipe FAQs
Any kind you like! Short or long pasta are both fine. I use fusilli col buco pasta, but it would go really well with pappardelle, fettuccini, or fusilli too.
To adjust the consistency and create a smoother sauce.
You can, especially if you make it ahead and keep it refrigerated. You can warm it up in a skillet with the pasta.
Fresh mozzarella cheese is a great alternative!
Pairing and Serving Ideas
Looking for more weeknight pasta recipes? Try my Chicken Piccata Pasta, Chicken Bruschetta Pasta or Tuscan Chicken Pasta!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Romesco Sauce Pasta
Equipment
Ingredients
- 2 ½ cups romesco sauce
- 1 pound fusilli col buco pasta - or your favorite pasta
- 8 ounces burrata cheese
- Extra virgin olive oil - for drizzling
Lemon basil breadcrumbs
- Olive oil
- 1 large clove fresh garlic - minced
- ½ cup panko breadcrumbs
- 2 tablespoons fresh basil - finely chopped
- Zest of 1 lemon - save some for garnish
- Salt and pepper
Instructions
- Make the romesco sauce according to recipe directions. It yields about 2.5 cups, which is what you need for about 4 servings.
- For the breadcrumbs: In a skillet, add a few drizzles of olive oil and sauté the garlic for a few seconds. Add the panko plus a little bit more oil and toast for a few seconds until fragrant, and season with salt and pepper. Turn off the heat. Stir in the fresh basil and some lemon zest (save some for garnish later).
- Cook the pasta according to package directions until al dente (no need to salt the water since the sauce will also be salty enough). Reserve about 1 cup of starchy pasta water.
- In a bowl, toss the cooked warm pasta with the prepared romesco sauce, along with a splash of pasta water as needed to help create a smooth sauce.
- To serve, top with the prepared lemon basil breadcrumbs, torn burrata, lemon zest, and a few drizzles of extra virgin olive oil. Enjoy!
Notes
- Reserve some of the pasta water for the sauce. You’ll need it to create a smoother sauce.
- If making the sauce ahead, warm it up over the stovetop until it’s lukewarm. The hot pasta will finish bringing it to the right temperature.
- Make ahead: Make the romesco sauce up to 5-7 days in advance. Store it in the refrigerator in an airtight container or sealed mason jar.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: Place in skillet on medium heat with a splash of pasta water until warmed through. Or warm up in the microwave oven.
- Pasta: Use long pasta such as spaghetti, fettuccini or short pasta like rigatoni or fussili.
- Burrata: Torn fresh mozzarella.
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