Finely chop the onion and mince the garlic. Halve the bell peppers lengthwise, remove the stems and seeds, and cut the flesh into half-rings.

Heat the olive oil in a sauté pan and cook the onion until translucent. Add the garlic and bell pepper and briefly sauté.

Drain the bell peppers and reserve 2 tbsp of the liquid (per 4 people). Roughly chop the bell peppers. Add the bell peppers with the reserved liquid and 3/4 of the smoked almonds to the onions. Use a cup to scoop a little cooking water from the pan with the pasta and add about 3 1/2 fl oz (per 4 people) of cooking water to the bell pepper mixture. Heat for another 5 minutes.

Transfer the onion-bell pepper mixture to a tall measuring jug and blend until smooth. Season with freshly ground pepper. Roughly chop the remaining almonds.

Divide the pasta over a large serving dish. Top with the sauce, the chopped almonds, and the burrata.