Penne with Romesco Sauce

Ingredients

• 0.3 teaspoon pepper red crushed
• 2 tablespoons parsley fresh chopped
• 1  garlic clove halved
• 1 tablespoon olive oil 
• 8 ounces penne pasta 
• 1.5 pounds bell peppers red
• 1 tablespoon sherry vinegar 
• 0.5 cup slivered almonds toasted
• 1 slice bread white

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• ziploc bags

Directions

1. Cut bell peppers in half lengthwise; discard seeds and membranes.
2. Place bell pepper halves, skin sides up, on a baking sheet coated with cooking spray; flatten with hand. Broil 15 minutes or until blackened.
3. Place in a zip-top plastic bag; seal.
4. Let stand until cool. Peel and chop.
5. Cook pasta according to package directions, omitting salt and fat.
6. Rub both sides of bread with garlic halves; brush with oil. Mince garlic; set aside.
7. Heat a small skillet over medium-high heat; add bread. Cook 45 seconds per side or until lightly brown.
8. Combine bell peppers, bread, garlic, almonds, vinegar, and crushed red pepper in a food processor. Process until smooth.
9. Combine pasta and sauce in a large bowl; toss gently to coat.
10. Garnish with parsley.