Spanish Pasta with Roasted Peppers and Marcona Almonds

Thinly slice 4 cloves of garlic, finely dice 1/2 of onion, grab 16 black pitted Spanish olives and cut each on in half lengthwise, grab 6 jarred roasted red bell peppers, cut each one open and thinly slice them, finely chop a generous handful of fresh parsley and add a 1/4 cup of fried marcona almonds to a dish cloth, cover them and using a pestle pound down on the almonds until they are all crumbled

Fill a sauce pan a little over half ways with water and heat it with a high heat, season the water with sea salt and a drizzle of extra virgin olive oil

At the same time heat a fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the slices of garlic and diced onions and mix with the oil, after 3 minutes add the slices of roasted peppers, the sliced black olives, 1 teaspoon of sweet smoked paprika, season with sea salt and freshly cracked black pepper and mix it all together, add a 1/2 cup of white wine and let it simmer

At this point your water should be boiling in your sauce pan, add 2 cups of whole wheat penne pasta and cook until al dente (read the package directions)

After simmering the wine for 2 minutes add 1 cup of canned diced tomatoes, season again with sea salt and black pepper, add a generous portion of the freshly chopped parsley and mix it all together until well combined, then lower the fire to a low heat

Once your pasta is cooked al dente drain it and add the pasta into the pan with the sauce, along with the crumbled marcona almonds and mix it all together until well combined, serve directly from the pan garnished with freshly chopped parsley, enjoy!