Begin with making the roasted bell pepper. preheat oven at 200C. Wash and pat dry the red peppers. Chop each pepper into and brush them with olive oil generously. Roast for around 20-25 minutes till the pepper wilts well. Turn and roast all the sides of the red pepper.

While the pepper is roasting, bring about 3 cups of water to boil in a big pot. Add the pasta to thw water along with 2-3 drops of oil. Cook till the pasta is done but not mushy. Drain and reserve about 1/2 cup of pasta cooked water. Keep the cooked pasta closed until use, this will prevent pasta from drying.

Once the red peppers are roasted, peel off the skin as far as possible while they are warm to touch. Chop the roasted red peppers roughly. Take the chopped bell peppers, peeled garlic pods, almonds and walnuts in a mixing bowl. Grind to a smooth puree, add water as required for grinding.

Heat 1 tablespoons olive oil in a pan. Add finely chopped onions and saute till the color slightly changes.

Add the roasted red pepper puree and mix well. Add reserved pasta cooked water and mix well. Add salt and pepper powder, mix well and cook for 8-10 minutes till the sauce thickens well.

Add the cooked pasta and toss well. Add some chili flakes and dried pasta herbs. Mix well.

Add some grated cheese if required and serve roasted red pepper pasta hot.