Ingredients
1 1/2 lb. beefsteak tomatoes
1/4 c. finely shredded basil leaves
2 scallions
1/2 c. extra-virgin olive oil
1 pinch crushed red pepper
salt
Freshly ground black pepper
1/2 c. salted roasted almonds
3 large oil-packed anchovies
1 clove garlic
1/2 c. fresh grated pecorino cheese such as Fiore di Sardo
2 tbsp. capers
1 lb. spaghettini
Preparation
Step 1In a large bowl, combine the diced tomatoes with the shredded basil, scallions, olive oil, and crushed red pepper. Season lightly with salt and black pepper, and let the tomatoes stand for 20 minutes.Step 2Meanwhile, in a mini food processor, pulse the almonds with the anchovies and garlic until finely chopped. Add the 1/2 cup of pecorino cheese and the capers, and pulse to combine.Step 3In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, shaking off the excess water. Add the pasta to the tomatoes along with the chopped almond mixture, and toss well. Serve the pasta, passing extra cheese at the table.
