Spaghetti al Pesto Trapanese (Spaghetti with Tomato Almond Pesto) | La Cucina Grandinetti

Ingredients

• 3/4 pound cherry tomatoes, very ripe and sweet
• 12 leaves fresh basil
• 1/3 cup whole almonds, lightly toasted
• 1 garlic clove, crushed and peeled
• 1/4 teaspoon peperoncino
• 1/2 teaspoon kosher salt, plus more for cooking the pasta
• 1/2 cup extra-virgin olive oil
• 1 pound spaghetti
• 1/2 cup Parmigiano-Reggiano, freshly grated