Place a heavy-based pan on a medium high heat. Toast the flaked almonds, in batches if necessary. Stir and move them so that they don’t burn. Some smokiness is fine, though. Tip them into the bowl of a food processor.

Increase the heat and place the whole cherry tomatoes in the pan. Leave them to blister and char a little. Place them in the food processor along with the drained red peppers, the vinegar, garlic, paprika, salt, lemon juice, herbs and olive oil. Blitz till it forms a uniform chunky paste. Taste for seasoning. Stir the sauce through hot pasta and serve right away with the broccoli on the side.  Store any leftovers in a jar in the fridge for up to a week.