MAKES FOUR SERVINGS
1/2 cup sliced, chopped, or slivered almonds
Place a large sauté pan over medium low heat. Allow the pan to heat up slightly, then add in the almonds and toast. Continue to move them around the pan as they toast to get a nice golden color, then remove from the pan.
Pour the olive oil into the pan and keep over medium-low heat. Stir in the garlic to sauté, without color, about 1-2 minutes until fragrant. Add in the paprika and red pepper flakes to bloom the spices, about another minute.
Stir in the diced red peppers and allow to sauté for about 2 minutes, then stir in the sherry vinegar. Add in the fire-roasted tomatoes and stir well. Season with salt and bring to a simmer.
Bring a pot of heavily salted water to a boil. Cook the sun-dried tomato ziti to al dente, according to package instructions.
Once the sauce is simmering, fold in all but 1 tablespoon of the parsley and all but 2 tablespoons of the almonds. Save the remaining of each for garnish. Simmer the sauce for about 10 minutes, until thick and fragrant. Stir occasionally so that the sauce doesn’t stick to the pan.
Fold the pasta into the sauce, then garnish with the remaining parsley and almonds and serve.
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