Spanish Pasta with Roasted Peppers and Almonds
A vibrant one-pan Spanish pasta that combines tender whole wheat penne with smoky roasted red peppers, briny olives, and the distinctive crunch of Marcona almonds. The sauce builds from garlic and onion sautéed in olive oil, then enriched with white wine, canned tomatoes, and smoked paprika for depth. Fresh parsley brightens the finished dish. What sets this version apart is the use of jarred roasted peppers for convenience and the crumbled Marcona almonds, which add a buttery, toasted dimension that standard pine nuts cannot match. The combination of Spanish flavors—paprika, olives, roasted peppers—creates a warm, earthy profile perfect for weeknight dinners or casual entertaining. Serve it family-style directly from the pan for an approachable yet sophisticated meal that works year-round.
Ingredients
- 4 clove garlic, thinly sliced
- ½ onion, diced
- 16 pitted Spanish olives, halved
- 6 jarred roasted red peppers, thinly sliced
- ¼ cup Marcona almonds, crumbledsliced almonds1:1
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- 2 tablespoon extra-virgin olive oil
- 1 teaspoon smoked paprika
- ½ cup white winedry white vermouth1:1Full guide →
- 2 cup whole wheat penne pastaregular penne1:1
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- 1 cup canned diced tomatoes
- sea salt, to taste(optional)
- freshly ground black pepper, to taste(optional)
- ¼ cup fresh parsley, finely chopped
Instructions
- 1
Thinly slice the garlic.
- 2
Dice the onion.
- 3
Halve the olives.
- 4
Thinly slice the roasted red peppers.
- 5
Finely chop the parsley.
- 6
Place almonds in a dishcloth and pound with a pestle until crumbled.
- 7
Fill a saucepan just over halfway with water, heat over high heat, season with salt and a drizzle of olive oil.
- 8
Heat olive oil in a frying pan over medium heat for 2 minutes, then add garlic and onion and mix.
- 9
Cook for 3 minutes, then add roasted peppers, olives, and smoked paprika. Season with salt and stir. Add white wine and simmer for 2 minutes.
- 10
Once saucepan water boils, add pasta and cook until al dente or according to package directions.
- 11
Add canned tomatoes to the red pepper mixture. Season with salt and pepper. Stir in parsley and reduce heat to low.
- 12
Drain cooked pasta and add to the pan with sauce and crumbled almonds. Mix until combined.
- 13
Serve from the pan, garnished with fresh parsley.
Tips
Pound Marcona almonds in a dishcloth to contain fragments and create even crumbles that toast slightly from residual pan heat, adding textural contrast without overwhelming the sauce.
Cook pasta 1-2 minutes under al dente, then finish in the sauce with the almonds to allow starches to thicken the sauce naturally and flavors to meld.
Use jarred roasted peppers for speed without flavor compromise; they contribute sweet, charred notes that balance the briny olives and smoky paprika.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently on stovetop with a splash of water or wine to restore sauce consistency.
Prepare all components (garlic, onion, peppers, almonds) up to 1 day ahead. Store separately. Assemble and cook on the day of serving for best texture.
Serve warm, family-style directly from the pan or plated individually. Pairs well with a crisp white wine, green salad, or crusty bread to soak up sauce.
Common Mistakes
Do not skip pounding almonds in the dishcloth to avoid loose fragments scattering across the kitchen and loss of crumbles to the pan edge.
Do not add pasta to cold oil at the start to avoid a gummy, starch-heavy sauce; build the sauce first, then cook pasta separately.
Do not overcook pasta to avoid mushiness; cook to al dente and finish briefly in the sauce so it absorbs flavor without falling apart.
Substitutions
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FAQ
Can I make this ahead and freeze it?
Yes, cool completely and freeze in an airtight container up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of water. Texture of almonds may soften slightly upon thaw.
What if I don't have Marcona almonds?
Use blanched sliced almonds or pine nuts at a 1:1 ratio. Sliced almonds are more affordable and still add crunch; pine nuts offer a buttery flavor closer to Marconas but shift the profile toward Italian rather than Spanish.
Can I use fresh roasted peppers instead of jarred?
Yes, use 6 fresh roasted and peeled peppers, or roast 3-4 fresh red bell peppers yourself over an open flame or under the broiler. Jarred peppers save time without sacrificing flavor and are consistently mild, so adjust seasoning accordingly.