Pasta Romesco

1: Preheat the oven to 230°C (500°F).

2: Add red peppers to a roasting tray and roast for 40 minutes, turning halfway until charred.

3: Transfer red peppers to a chopping board and let cool for 10 minutes.

4: Toast the almonds in a large frying pan on medium heat for a few minutes until browned, then remove from heat.

5: Cook the pasta in salted boiling water until al dente.

6: Reserve 125ml (1/2 cup) of pasta cooking water before draining.

7: Peel skins off red peppers, discard stalks and seeds, and add flesh to a blender.

8: Add toasted almonds, garlic, dried oregano, smoked paprika, red wine vinegar, salt, pepper, and reserved pasta water to the blender.

9: Blend until smooth and pour into a large frying pan.

10: Cook the sauce on low-medium heat for a minute.

11: Use a slotted spoon to transfer pasta directly into the sauce, adding more pasta water to loosen if necessary.

12: Divide onto plates or bowls and top with black pepper and olive oil if desired.