Pasta with Roasted Red Pepper Sauce

Recipe courtesy of MegCC

1 lb. pasta

1/4 cup whole almonds

5-7 large red peppers

1/3 cup olive oil

1/3 cup sherry or balsamic vinegar

salt, pepper, and garlic to taste

1 Tbs. oregano

Preheat oven to 450. Cut peppers in half lengthwise, strip seeds and membranes, and place cut-side down on a foil-wrapped baking sheet. Roast until skins blacken, about 20 min. Upon removing from the oven, slide peppers into a Ziplock bag and seal for about 5 minutes; then, peel the skins away and discard. In the meantime, begin the pasta boiling on the stovetop, and cook according to package directions.

In food processor, begin with 1/4 almonds. Chop to a fine, moist consistency. Add the red peppers, and the oil and vinegar, all at once and reprocess. Add spices and pulse several times.

Serve sauce over hot pasta.