准备

• Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire. Grill the peppers, turning occasionally, until well charred, 15 to 17 minutes. Transfer to a bowl, cover, and let sit until cool enough to handle.
• Meanwhile, grill the tomato, turning occasionally, until the skin starts to blister, 5 to 6 minutes. grill the bread, flipping once, until grill marks form on both sides, about 2 minutes total.
• Rub the skins off the peppers, remove the stems and seeds, and transfer to a blender or food processor. Peel and coarsely chop the tomatoes; add to the blender along with the bread.
• Heat the oil in a medium skillet over medium heat. Add the garlic and almonds, and cook, stirring occasionally, until lightly browned, about 3 minutes. Remove from the heat and transfer to the blender along with any oil from the skillet. Add the vinegar, paprika, 1/2 tsp. salt, and 1/8 tsp. pepper, and purée until smooth. (The sauce may be made up to 2 days ahead; cover and refrigerate. Bring to room temperature before serving.)
• When ready to serve, bring a large pot of well-salted water to a boil, and cook the pasta according to package directions until al dente. Drain and transfer to a large bowl. Toss with the sauce and parsley, and season to taste with salt, pepper, and a drizzle of vinegar. Serve garnished with additional parsley, if you like.