Pasta with Almonds, Tomatoes and Chili

Method

1. Prepare the ingredients: capers, red and green chili peppers, parsley, basil, spring onion, almonds, and cherry tomatoes.
2. Heat a generous drizzle of olive oil in a pan. Add the stems of parsley and basil to infuse the oil, then discard them.
3. In a separate dry pan, toast the almonds lightly until golden and crunchy. Set aside.
4. In the same oil pan, add the cherry tomatoes and whole chili peppers. Cook until the tomatoes begin to blister and soften.
5. Remove the pan from the heat. Add finely chopped spring onion and parsley. Stir well.
6. Add a splash of water to create a light sauce. Season with salt.
7. Cook your chosen short pasta (e.g., cappelletti, penne) in a pot of salted boiling water until al dente.
8. Drain the pasta, reserving a cup of pasta cooking water.
9. Add the drained pasta to the sauce. Toss with a little pasta water to adjust consistency.
10. Add capers, fresh basil leaves, and more chopped chili to taste.
11. Finally, add the toasted almonds and toss gently.
12. If desired, finish with grated pecorino cheese. Serve immediately.