Spanish pasta with roasted peppers and Marcona almonds

Peel and thinly slice four garlic cloves; finely dice a large onion; halve about 16 black olives; thinly slice about six jarred roasted red peppers; finely chop a generous handful of parsley.

Wrap the Marcona almonds in a dishcloth and pound them with a pestle into pieces.

Fill a saucepan a little over half with water, heat on high, and season with sea salt and a drizzle of olive oil.

Heat a frying pan on medium, add 2 tbsp olive oil and heat two minutes; add the garlic and onion and stir.

After three minutes add the peppers, olives and 1 tsp sweet smoked paprika; season with salt and pepper and mix.

Add half a cup of white wine and simmer about two minutes.

Boil two cups of whole wheat pasta for nine minutes, per the package instructions, then drain.

Add a cup of canned diced tomatoes, season again, add a generous portion of parsley, mix, and lower the heat.

Add the drained pasta and the almonds to the sauce and mix; take off the heat and garnish with parsley.