Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under colder water to stop the cooking. Shake off excess water.

Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, and garlic cloves to the sides and broil until charred, 7-8 minutes.

Transfer peppers to a bowl , cover and set aside for about 5 mins.

Heat a dry skillet over medium-high heat. Add the sliced almonds and toast, shaking the pan, 4-5 mins. Let cool.

Squeeze the garlic from its skins onto a cutting board.

Add 1/2 tsp salt , mince and mash the garlic into a paste with a large knife.

Peel the roasted peppers and slice into strips; transfer to a large bowl.

Add the garlic paste and drizzle with olive oil. Finely grate about 1 tsp of lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta 1 tsp of salt and pepper to taste. ( this is where I added the optional paprika, and garlic powder)Toss and serve.