To a blender or food processor, add 12 ounces roasted red bell peppers, 1 small can (15 oz) tomatoes, ¾ cup almonds, 1 tablespoon olive oil, 1 teaspoon salt, 1 clove garlic, and ½ teaspoon red pepper flakes.Blend until you reach your desired consistency.
Transfer the red pepper sauce to a large skillet and simmer on medium-low heat for 10 minutes. Add half a cup of water if the sauce gets too thick.
While the sauce simmers, boil the pasta in a large pot of salted water.Cook it very al dente, then reserve one cup of pasta water, drain the pasta, and add it to the pan with the sauce.Toss the pasta with the sauce on medium heat until fully coated. Stir in some of the reserved pasta water if necessary.
Add your fresh herb of choice - fresh parsley or basil - then serve the pasta immediately while still hot.
Optionally, you can mix in some diced roasted eggplant or roasted cauliflower florets (see variations chapter).