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Red pepper & almond linguine

Linguine

olive oil

red peppers

clove/s garlic

Crushed Red Chillies

fresh medium tomatoes

toasted flaked almonds

x 25g pack basil

sherry vinegar

Manchego,

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.