Ingredients
1
cup packed coarsely chopped fresh basil leaves
6
large plum tomatoes, peeled, seeded, coarsely chopped
1/2
cup plus 2 tbsp olive oil
4
large plum tomatoes, seeded, chopped
Grated Pecorino Romano cheese
Directions
1.
Grind almonds and garlic in processor. Add 1 cup basil and chop finely. Add 6 peeled tomatoes and chop finely. Add oil and puree until almost smooth. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
2.
Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to large bowl. Top with slivered basil and tomatoes. Serve, passing cheese separately.
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