Thinly slice the Garlic (4 clove).
Dice the Onion (1/2).
Slice the Pitted Spanish Olives (16) in half.
Remove Jarred Roasted Red Peppers (6) and thinly slice.
Finely chop the Fresh Parsley (1/4 cup).
Add the Marcona Almonds (1/4 cup) to a dishcloth and cover them. Using a pestle, pound down on the almonds until they are all crumbled.
Fill a saucepan a little over half ways with water, and heat it over high heat. Season the water with Sea Salt (to taste) and a drizzle of extra-virgin olive oil.
At the same time, heat a frying pan over medium heat and add Extra-Virgin Olive Oil (2 tablespoon). Heat for 2 minutes, then add the garlic and onion and mix with the oil.
Cook for 3 minutes, then add the roasted red peppers, olives, and Smoked Paprika (1 teaspoon). Season with Sea Salt (to taste) and stir it all together. Then add the White Wine (1/2 cup) and let it come to a simmer for 2 minutes.
At this point, your water should be boiling in your saucepan. Add Whole Wheat Penne Pasta (2 cup) and cook until al dente or according to the package directions.
Add Canned Diced Tomatoes (1 cup) to the red pepper mixture. Season with Sea Salt (to taste) and Freshly Ground Black Pepper (to taste). Add a generous portion of the parsley and mix together until well combined, then lower the fire to low heat.
Once your pasta is cooked al dente, drain it and add it to the pan with the sauce, along with the crumbled marcona almonds. Mix it all together until well combined. Serve directly from the pan garnished with freshly chopped parsley.