Strain the Tat Dried Tomatoes. Roast the almonds in a pan without oil, and mix constantly over medium heat until golden brown. Peel and chop the garlic. Wash the hot red peppers and cut them into cubes. Chop the dried tomatoes; mix them with garlic and Tat Pepper Paste with 3-4 tablespoons of the oil that you have strained from the dried tomatoes. Boil the pasta according to the recipe on the package. Wash the basil, soak the excess water with a paper towel, and cut into small pieces. Before the pasta is fully cooked, add some of the boiling pasta water and add it to the pesto sauce until it get a thick consistency. Add salt. Then, strain the prepared pasta. Mix the pesto sauce, roasted almonds and basil. Serve with grated parmesan cheese.