Rep pepper and almond linguine

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

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.