12 oz (12 oz.) No Yolks® Extra Broad Noodles
1/2 tsp salt
  For the Sauce:
3 large red bell pepper
1/2 cup olive oil
8 each garlic cloves
1 cup Cubed Stale Bread
3/4 cup almonds, toasted
1/4 cup sherry vinegar
1 Tbsp smoked paprika
1 Tbsp cayenne pepper, optional
1 Tbsp salt, kosher, coarse
  For Spanish White Sangria
1 each fresh mango, peeled and diced
6 each fresh strawberries, sliced
1/2 cup raspberries
1/2 each large orange (washed and sliced thin)
1/3 cup Cointreau, Grand Marnier or other preferred orange-flavored liquor
1 bottle Spanish White Wine
1 each fresh mint leaves

Cooking Directions:

Step 1: 

Boil your No Yolks® Extra Broad Noodles in salted water for approximately 8-12 minutes until done. Cook al dente, strain and chill to stop the cooking process.

Step 2:

Drizzle olive oil in a medium pan and sauté the garlic and almonds, saving some almonds for garnish. As they cook gently, move around the pan and sprinkle in paprika.

Step 3:

Grill or fire roast the bell peppers. Once lightly charred, peel and de-seed the peppers.

Step 4:

Place all of the Romesco sauce ingredients, including the peeled bell peppers, into a food processor and pulse until finely chopped. While the processor is running slowly add olive oil until the sauce is smooth. Add salt and pepper to taste.

Step 5:

Serve the cooked No Yolks® Extra Broad Noodles into bowls and top with the Romesco sauce. Garnish with a sprinkle of crushed almonds.

Step 6:

For some extra Spanish flair, pair the meal with a Spanish Sangria (recipe above). Salud!