2 ounces (55 grams; about ¼ packed cup) sun-dried tomatoes packed in oil
2 garlic cloves, roughly chopped
2 teaspoons fresh rosemary leaves
3½ ounces (100 grams) roasted red peppers
¾ ounce (20 grams) finely grated Pecorino Romano
1 teaspoon crushed Calabrian chili pepper paste, plus more to taste (optional)
¼ cup (60 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
Heat the oven to 375°F/190°C. Spread the almonds on a small foil-lined sheet pan. Toast in the oven until golden and fragrant, watching closely, 8 to 10 minutes. Let cool.
While the almonds toast, taste the sun-dried tomatoes. If they’re very salty, put them in a small bowl and cover with ½ cup (120 ml) boiling water to draw out some of the salt.
Add the almonds, garlic, and rosemary to the bowl of a food processor. Pulse, scraping down the sides and bottom of the bowl as needed, until finely chopped and a coarse paste forms.
If you soaked the tomatoes, drain and rinse them. Add the tomatoes and peppers to the food processor and pulse until well combined—the mixture should be creamy but still have some texture.
Transfer the pesto to a bowl and stir in the cheese and chili pepper paste (add more of either to your liking). Slowly stream in the oil, mixing constantly, until creamy. Season to taste with salt and pepper.
Cook your pasta of choice to your liking and transfer it directly to a large, heatproof (preferably metal) mixing bowl (or drain it first and reserve 1 cup (240 ml) pasta cooking water). Spoon the pesto over the pasta and toss well until luscious and creamy, loosening with cooking water as needed. Divide among bowls and serve.