Spaghetti with Sundried Tomatoes, Black olives, almonds and green peppers cream

This is a very good recipe for people who loves VEGAN cooking and philosophy: It's a spaghetti dish, with sundried tomatoes, chopped almonds, black olives and a tasty cream of green peppers. Let's see how to prepare it

Ingredients (Metric and Imperial) Party of 4

• 400g (14 oz) Spaghetti
• 100g (3oz circa) of chopped almonds
• 2 medium green peppers
• 45g (3 tablespoons) of extra virgin olive oil 
• 20-30 black pitted olives
• 1 clove of garlic,finely chopped
• 10-15 under olive oil sundried tomatoes, sliced.
• 120ml (1/2 cup) of white wine
• 15g (1 Tablespoon) Salt for boiling water + 1 pinch for the sauce
• 1 pinch of pepper (optional)

Method:

• First of all, peppers cream: Just clean and slice them, put in a mixer with some hot water and salt: mix them for 2-3 minutes until you get a cream (if it's a it dry, add water)
• Put into a nonstick pan the oil and the garlic and put the pan on a low flame
• When the garlic becomes a bit darker, add the olives, the wine and 1 pinch of sault.
• After 1 minute, add the sundried tomatoes and almonds and cook everything for 3-4 minutes 
• Boil spaghetti in salted water. You've to stop cooking them 2 minutes before the instruction of the packet says. At this time strain them out of the water (saving a glass of it) and pour it in the pan with high flame, mixing them  with the sauce and ending the cooking time in there. The right way to cook them is firm to the bite ( “al dente", in Italian). If they become a bit dry, then add a little quantity of cooking water while mixing.
• Serve on your plates,putting 4-5 tablespoons of peppers cream  at the bottom and then  add spaghetti.