1. Preheat oven to 180C.
  2. Place capsicum and tomato on a baking paper lined baking tray, drizzle with olive oil and roast for 20 minutes or until capsicum skin is blackened.
  3. Add blanched almonds to the tray after 10 minutes.
  4. Place capsicum in a bowl and cover with cling film to steam. Set aside to cool slightly.
  5. Meanwhile, place baby Roma tomatoes on a baking tray, drizzle with olive oil and roast for 10 minutes.
  6. Remove skins from red capsicum and place into a food processor along with the tomato, almonds, garlic and 2 tbsp olive oil. Pulse until a rough paste forms and season with salt and pepper.
  7. Into a pot of boiling salted water, add pasta and cook according to packet directions reserving some of the pasta cooking water.
  8. Return the pasta to the warm cooking pot set over low heat on the stove and add 4 tbsp of the romesco sauce, roasted baby Roma tomatoes, green olives and kale.
  9. Season with salt and pepper and stir to mix through, adding pasta cooking water to loosen if required.
  10. Serve with a garnish of fresh basil.
  11. TIP 1: Store leftover romesco sauce in a jar in the refrigerator and use within 1 week. Other than tossing through pasta, romesco sauce is lovely served with roasted vegetables and grilled meats.
  12. TIP 2: The homemade romesco sauce can be replaced with store bought roasted capsicum relish.