Thoroughly clean both peppers and place them on a baking tray in a pre-heated oven at 180° C top and bottom heat.
Leave in the oven for about 20 minutes until they begin to blister, but not yet turn black.
Remove the peppers from the oven and pack into a bag, seal and leave to stand for 15 minutes.
In the meantime, peel the garlic clove and wash the basil.
Then peel the peppers. Purée the peppers, tomatoes, garlic, basil, almonds and oil using Braun’s MQ 7 blending shaft until a homogeneous consistency results. Season with salt and pepper.
Mix with the cooked pasta and serve immediately.
Thoroughly clean both peppers and place them on a baking tray in a pre-heated oven at 180° C top and bottom heat.
Leave in the oven for about 20 minutes until they begin to blister, but not yet turn black.
Remove the peppers from the oven and pack into a bag, seal and leave to stand for 15 minutes.
In the meantime, peel the garlic clove and wash the basil.
Then peel the peppers. Purée the peppers, tomatoes, garlic, basil, almonds and oil using Braun’s MQ 7 blending shaft until a homogeneous consistency results. Season with salt and pepper.
Mix with the cooked pasta and serve immediately.
