Purée 400g of roasted red peppers and add to a deep sauce pan along with a 400g can of chopped tomatoes. 

Dry fry ½ cup of blanched or skin-on almonds till golden. Add to a food processor along with 2 peeled garlic cloves. Pulse till you obtain a fine meal. Add to the saucepan along with a pinch each of chilli flakes and salt.

Bring the saucepan up to a medium-high heat, and then reduce to a simmer. Cook gently for around 10 minutes. Taste and season with salt and pepper to taste.

Boil 400-500g spaghetti according to packet instructions.

Meanwhile, add a glug of olive oil to a pan along with ½ cup breadcrumbs, stir and fry till golden. Set aside.

When the pasta is done, drain and add to the sauce pan. Stir well to combine over a medium heat, drizzling in some olive olive and adding 1/3 cup grated pecorino cheese. 

Serve sprinkled with the toasted breadcrumbs. (you can also pass around some parmesan)

Serves 4.