1. Chop onion, mushroom, carrot and mince garlic and anchovies in salt to create a paste.
2. Toast breadcrumbs with lemon zest, toss with chopped basil and set aside.
3. Toss tomato, peppers and garlic in EVOO s+p, + roast at 400F until charred + tender, then remove.
4. Chop your peppers + toast your pine nuts.
5. Add roasted tomatoes, peppers, garlic, Aleppo chile flake, paprika, 1/3 cup toasted breadcrumbs, chopped roasted peppers, toasted pinenuts, sherry vinegar, and EVOO to mortar and pestle and create a paste, then infuse with EVOO and sherry vinegar.
6. Boil your ziti, reserve some starchy water and mix well! (Note: The instructions do not specify when to cook the ground beef, tomato paste, dry white wine, or the paste from step 1, nor when to combine them with the Romesco sauce and pasta).
7. Top with gremolata (toasted breadcrumbs, lemon zest, basil).
