Eating for IBS Recipe Classic
Enjoy this week's classic recipe!
Spaghetti with Spanish Almond Romesco Sauce
This recipe is a wonderful way to use a bounty of summertime ripe tomatoes. It's a delicious change of pace from traditional spaghetti sauce. The soluble fiber foundation of the pasta gives a good safe foundation to this IBS friendly dish.
Makes 6-8 Servings
2 large, thick slices French bread, cut into 1/2" cubes
1/4 cup white vinegar
1/4 cup Balsamic vinegar
3/4 cup sliced almonds
1 pound whole ripe tomatoes, roasted or broiled until skins blacken (about 4-6 tomatoes)
1 tablespoon Tummy Fiber Acacia
1 tablespoon smoked paprika
1 large garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
1 lb. cooked spaghetti for serving
In a medium bowl, soak the bread in the vinegars for 20 minutes. In a large, dry metal skillet toast the almonds until golden brown, stirring frequently and watching closely. Cool the almonds and grind in a food processor until they are fine crumbs, but not oily. Add the soaked bread, tomatoes, Tummy Fiber, paprika, garlic, salt, and pepper to the processor and mix briefly until evenly pureed. Add the olive oil in a thin stream until just incorporated.
Serve with hot spaghetti.
Leftover sauce will keep, refrigerated, for one week. It can also be frozen for several months.
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Heather Van Vorous & Heather's Tummy Care
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