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Blend the almonds and garlic then add tomatoes olive oil and basil — it should not be a smooth texture.
Transfer to a bowl and add the pecorino Romano and set aside.
Cook the pasta in heavily salted water and reserve a cup of pasta water before draining.
Toss the pasta directly with the pesto off the heat.
Add a splash of pasta water to loosen if needed.
Finish with more pecorino and a little extra olive oil.