Spaghettini with Tomatoes, Anchovies and Almonds

Ingredients

• 0.5 cup roasted almonds salted
• 0.3 cup basil leaves shredded finely
• 1.5 pounds beefsteak tomatoes diced cored finely
• 2 tablespoons capers drained
• 40 servings pepper red crushed
• 1 large garlic clove smashed
• 3 large oil-packed anchovies 
• 0.5 cup olive oil extra-virgin
• 0.5 cup pecorino cheese fresh such as fiore di sardo, plus more for serving grated
• 40 servings salt and pepper black freshly ground
• 2  scallions white green thinly sliced
• 1 pound spaghettini 

Equipment

• food processor
• bowl
• pot

Directions

1. In 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.
2. Meanwhile, in a mini food processor, pulse the almonds with the anchovies and garlic until finely chopped.
3. Add the 1/2 cup of pecorino cheese and the capers and pulse to combine.
4. In a large pot of boiling salted water, cook the pasta until al dente.
5. Drain the pasta, shaking off the excess water.
6. Add the pasta to the tomatoes along with the chopped almond mixture and toss well.
7. Serve the pasta, passing extra cheese at the table.