Lemon Herb Pasta

1. Preheat the oven to 375 degrees F. Toast chopped almonds for 4 minutes. Set aside.
2. Bring a large pot of salted water to a boil.
3. Heat a large sauté pan over medium heat, add olive oil, crushed red pepper flakes, fresh chili peppers, oregano, thyme, lemon rind, and a pinch each of salt and pepper. Cook, stirring occasionally for 7 minutes then add the garlic.
4. Continue cooking 3 more minutes stirring constantly until the garlic just starts to caramelize.
5. Reduce the heat to low and then stir in the olives and cook another 5 minutes.
6. Meanwhile, add the pasta to boiling water and cook two minutes under package directions - needs to be very al dente. Just before draining pasta, remove and save 1 cup of the pasta cooking water.
7. Add the hot pasta right into the skillet with oil and seasonings. Add the wine and toss to combine. Cook on low for 3-5 minutes. Remove from the heat and add the parmesan, basil, and mint, tossing to combine. If needed, thin the pasta with a little of the reserved cooking water.
8. Divide the pasta among each plate. Top with toasted almonds, tomatoes and feta.

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