Combine the garlic, jalapeno, cumin, sugar, lemon rind and herbs in a food processor. Pulse until finely chopped. Add 1/4 cup of the oil and process until well combined. Remove to a bowl and stir in 2 tablespoons lemon juice.
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.
Meanwhile, heat remaining 1 tablespoon of oil in a large frying pan over medium-high heat. Add the Bello Rosso® tomatoes and season well. Cook, shaking pan for 3-4 minutes or until they start to soften and colour.
Drain the pasta reserving 1/2 cup (125ml) of the cooking liquid. Return the pasta to the pan and add the Bello Rosso® tomatoes and jalapeno sauce with a little of the pasta water. Stir gently until pasta is well coated, adding more pasta water if required. Stir in the almonds.
Divide the pasta between serving plates, top with herbs and serve.