Penne With Romesco Sauce

• 1 1/2 pounds red bell peppers
• Cooking spray
• 8 ounces penne pasta
• 1 slice white bread
• 1 garlic clove, halved
• 1 tablespoon olive oil
• 1/2 cup slivered almonds, toasted
• 1 tablespoon sherry vinegar
• 1/4 teaspoon crushed red pepper
• 2 tablespoons chopped fresh parsley

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

red bell peppers, cooking spray, penne pasta, white bread, garlic, olive oil, slivered almonds, sherry vinegar, red pepper, parsley

Taken from www.myrecipes.com/recipe/penne-with-romesco-sauce (may not work)