Pasta with Pepper Sauce
Rinse peppers. Broil 2 of the peppers, watching carefully and repeatedly turning, until skin blisters. Peel peppers, halve, remove seeds and cut into small cubes. Halve remaining bell pepper, remove seeds and ribs and cut into very small cubes.
In a pan, sauté onion and garlic in 3 tablespoons hot olive oil. Add roasted peppers. Cover and cook over low heat, stirring occasionally, 5-6 minutes. Puree peppers, onion and garlic with almonds. Season with salt, pepper and chili powder. Fold in raw, diced peppers.
In the meantime, cook spaghetti until al dente. Drain and mix spaghetti with pepper sauce. Serve immediately.