1- Bring a saucepan of salted water to the boil and cook the pasta until it is “al dente”, drain, add the oil immediately and transfer to an oven tray, spread the pasta out with a fork and leave to cool completely at room temperature.
2- In the meantime prepare the sauce; rinse the capers under running water to remove all the salt and dry with kitchen paper. Core and seed the pepper and dice.
3- Wash the tomatoes and blanch for one minute in boiling water, drain, cool under running water, remove the skin and seeds and dice the pulp into regular sized cubes.
4- Put the pasta in a large bowl, add the capers and diced tomatoes and pepper. Mix it all with the pesto and freshly ground pepper and stir together carefully; finally sprinkle the pasta with the almonds and serve.