¾ cup peeled almonds, lightly toasted
2 pounds tomatoes, peeled and chopped
2 large cloves garlic
½ cup basil
½ cup parsley
½ cup mint
3 tablespoons capers
1 teaspoon red pepper flakes
1 cup grated pecorino cheese
½ cup EVOO
1 pound casarecce or other short-cut pasta
Put a large pot of water on to boil.
Pulse the almonds until finely chopped, then add the remaining ingredients except the EVOO. Pulse the sauce to combine into a thick paste, then stream in the EVOO.
Salt the water and cook pasta 1 minute less than package directions. Reserve 1 cup of the starchy cooking water, drain pasta and place in large bowl. Add the pesto and combine and toss with the pasta, then adjust the seasoning.