Step 1

1 Bring a pot of generously salted water to a boil over medium-high heat

Step 2

2 Add the pasta and cook according to the package instructions, until al dente; drain

Step 3

3 In a large skillet or saute pan over medium heat, heat 1 tablespoon of the oil until shimmering

Step 4

4 Stir in the garlic and cook until fragrant, about 30 seconds, then add the spinach and a pinch of kosher salt

Step 5

5 Cook, stirring, the spinach until is wilted, about 3 minutes

Step 6

6 Turn off the heat

Step 7

7 In a blender, combine the roasted red peppers, almonds, tomato paste, smoked paprika, the remaining 2 tablespoons of oil and 1/4 teaspoon of the salt

Step 8

8 Puree to form a smooth, bright orange-red sauce

Step 9

9 Add the drained pasta to the skillet with the spinach, pour in the romesco sauce and toss until well coated

Step 10

10 Add the basil

Step 11

11 Taste and season with additional salt and the black pepper, if desired

Step 12

12 Divide the pasta among bowls and drizzle with oil

Step 13

13 Serve right away