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Ingredients

• 1 1/2 pounds  beefsteak tomatoes, cored and finely diced
• 1/4 cup  finely shredded basil leaves
• 2   scallions, white and green parts, thinly sliced
• 1/2 cup  extra-virgin olive oil
•   Pinch of crushed red pepper
•   Salt and freshly ground black pepper
• 1/2 cup  salted roasted almonds
• 3   large oil-packed anchovies
• 1   large garlic clove, smashed
• 1/2 cup  grated fresh pecorino cheese, such as Fiore di Sardo, plus more for serving
• 2 tablespoons  capers, drained
• 1 pound  spaghettini

Description

"We Always Ate Fresh Tomatoes With Basil, But I Never Thought To Add Pasta To Them," Says Fran Parisi About Grace Parisi's Spaghettini With Its Tasty No-cook Tomato Sauce. The Almonds And Anchovies Add A Bit Of Sicilian Flavor.

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