Place the tomatoes and chilli skin side up on the baking tray

And grill until charred. Then leave to cool and remove the skin from the tomatoes and chilli.

Place the ground almonds on a baking tray and cook under the grill for 2 minutes or until golden.

Heat the olive oil in a saucepan and Fry the diced chicken until golden, add chilli flakes and salt.

Then add green olives, and grated garlic. Stir the toasted ground almond into the mixture.

Using a food processor, blend the chilli and tomatoes to make a puree.

Add blended tomatoes and chopped basil leaves to the mixture and combine together.

Cook the pasta in boiling water for 10 minutes.

Drain the pasta and transfer to a serving dish and pour over the sauce. Bon appetite

Ingredients