Summary

Ingredients

• 50 g tomato (s), dried in oil
• 2 pepper (s), roasted pickled
• 30 g almonds, round
• 13 g yeast flakes
• 0.5 ½ chilli pepper (s)
• 1 clove garlic
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper
• 1 dash olive oil
• 100 ml water
• 400 g spahetti

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Instructions

1. Put the dried tomatoes, a roasted bell pepper, the ground almonds, yeast flakes, chilli, garlic clove, salt, pepper, a dash of olive oil and the water in a container and mix. I do this with a hand blender, but any other blender works as well.
2. Chop the second roasted pepper and set aside.
3. Cook the spaghetti al dente. Before pouring off, remove 100 ml (small soup ladle) pasta water and mix with the already mixed sauce.
4. Put the pasta back in the saucepan and mix well with the chopped paprika and the sauce.
5. For 2 - 3 hungry eaters.