In a food processor
, combine 2 tablespoons olive oil, garlic 1/2 of the basil
, almonds and tomatoes. Pulse
until almost blended. The resulting pesto
will be a little chunky and not too wet.
Place the pesto in a bowl and stir, adding another tablespoon olive oil and the grated pecorino
. Season, to taste, with salt and pepper. Set the sauce
aside so that the flavors will meld.
In the meantime, bring 6 quarts water to a rolling boil
and add 2 tablespoons salt. Add the spaghetti and cook according to the package direction, until cooked, but still al dente
well. Add the pasta
to the serving bowl and toss to combine.