Our romesco sauce is silky and so flavorful. We love it tossed with rigatoni pasta, and to give this dish an added crunch as topped it with some herb breadcrumbs. A delicious weeknight dinner pasta recipe!
Fill a pot with water, place over high heat and bring to a boil. Add a small handful of salt and rigatoni and boil, stirring occasionally, until al dente, 6 to 7 minutes.
Drain pasta into a colander, reserving ⅔ cup pasta water. Set aside.
Breadcrumbs: Melt butter in a skillet over medium heat and add breadcrumbs. Stir and toast breadcrumbs for 3 to 4 minute, and remove from heat. Stir in herbs and transfer into a small mixing bowl. Once mixture has cooled, stir in Parmesan. Set aside.
Romesco Sauce: Place all ingredients into a blender and puree until smooth. Pour mixture into skillet and place over medium-low heat. Stir in reserved pasta water and simmer for 2 to 3 minutes.
Add pasta into sauce and toss together until pasta is fully coated. Season with salt and pepper.
Pour coated pasta onto a serving platter, top with buttered, Parmesan-herb breadcrumbs and serve.