INGREDIENTS
3/4 lb
cherry tomatoes, ripe and sweet
12
large fresh basil leaves
1/3 cup
whole almonds, lightly toasted
1
plump garlic clove, crushed and peeled
1/4 tsp
peperoncino or to taste
1/2 tsp
coarse sea salt or kosher salt (or to taste)
1/2 cup
extra virgin olive oil
1 lb
spaghetti
1/2 cup
freshl grated Parmigiano-Reggiano or Grana Padano
1/2 tsp
salt