Red pesto pasta

3 red capsicums quartered (can use jarred chargrilled capsicum instead)
6 cloves garlic, peeled
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
125g blanched almonds, toasted
125g semi-dried tomatoes
extra 1/2 cup extra virgin olive oil
500g fresh tagliatelle or fettucine
crusty bread to serve

1. Preheat oven to 180C. Line an oven tray with baking paper. Put capsicum and garlic on prepared tray. Sprinkle with oil and vinegar, then bake for 12-15 mins. Transfer capsicum to a plate. Cover with plastic wrap, then stand for 10 mins or until cool enough to touch. Remove skin from capsicum and discard skin.
2. To make pesto, put capsicum, garlic, almonds, tomatoes and parmesan and extra oil in food processor, then process for 2-3 mins or until a coarse paste forms. Transfer pesto to a medium bowl.
3. Cook pasta in a large pan of boiling water until just tender. Drain, then return pasta to pan, leaving a little cooking water clinging to the pasta. Add pesto and toss to combine. Serve immediately with crusty bread.