Ingredients
- 150 g Linguine
- 4 tsp olive oil
- 2 red peppers deseeded and cut into small chunks
- 2 clove/s garlic chopped
- 1/2 tsp Crushed Red Chillies
- 400 g fresh medium tomatoes roughly chopped
- 20 g toasted flaked almonds
- 1/2 x 25g pack basil leaves only
- 2 tsp sherry vinegar
- 25 g Manchego, finely grated
Instructions
Bring a saucepan of salted water to the boil and cook the pasta for 10-12 minutes until tender.
Meanwhile, heat 2 tsp oil in a frying pan and fry the peppers, turning frequently, for 12 minutes until softened and lightly browned.
Tip half of the peppers onto a plate. Leave the rest in the frying pan and add the garlic, chillies, half of the tomatoes, half of the almonds and a pinch of salt. Cook for a further 4-5 minutes until the mixture is softened.
Reserve a few small basil leaves and tear the rest into pieces. Add to the sauce with the sherry vinegar and remaining 2 tsp olive oil. Blend until smooth.
Thoroughly drain the pasta and return to the pan. Add the sauce and the reserved peppers and tomatoes. Heat through for 1-2 minutes. Serve scattered with the Manchego, remaining almonds and reserved basil leaves.