Spaghettini with Tomatoes, Anchovies and Almonds

Ingredients

1 ½ lb beefsteak tomatoes, finely diced

¼ cup finely shredded basil

2 scallions, thinly sliced

½ cup extra-virgin olive oil

Pinch of crushed red pepper

Salt

Freshly ground black pepper

½ cup salted roasted almonds

3 large oil-packed anchovies

1 large garlic glove, smashed

½ cup grated fresh pecorino cheese

2 tbsp. capers, drained

1 lb spaghettini

Instructions

1.      In a large bowl, combine the tomatoes with the basil, scallions, olive oil and red pepper. Season lightly with salt and black pepper and let it for 20 minutes.

2.      meanwhile, in a mini food processor, pulse the almonds with the anchovies and garlic until finely chopped. Add the pecorino cheese and the capers and pulse.

3.      in a large pot of boiling salted water, cook the pasta until done. Drain the pasta, shaking off the excess water. Add the pasta to the tomatoes along with the chopped almond mixture and toss well.