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Ingredients:

1 16 oz (473 ml) jar of roasted red peppers

1 large clove of garlic, smashed

⅔ cup of blanched almonds

1 tbsp of tomato paste

½ tsp chili flakes (or to your own taste)

Extra virgin olive oil

1 tbsp sherry vinegar (or red wine vinegar)

1 cup ricotta cheese (divided)

1 cup of baby spinach, blanched for 30 seconds and drained

Sea salt and pepper

300 grams of penne pasta

The Method:

• Peel and smash the garlic and place it in a blender. 

• Add the roasted peppers with their juice, the almonds, chili flakes, 2 tbsp of extra virgin olive oil, and ¼ cup of the ricotta cheese.

• Blitz in the blender until very smooth. 

• Cook the penne pasta. Reserve 1 cup of cooking water before draining.

• Return pasta to the pot. Pour the sauce over it and cook it on low heat. Thin the sauce with pasta water to your desired consistency. 

• Add salt and pepper to taste.

Plate the pasta and sauce, and drop dollops of the ricotta over it. Garnish with bits of the blanched spinach. Serves 4. 

Enjoy!

Note: the sauce can be saved in the fridge for up to 3 days or frozen.

A good hint: freeze the sauce in ice cube trays to create customizable portions.