Heat a large saucepan of water over medium-high heat until it reaches a boil. Add the pasta and cook until it is al dente.

Cut the tomatoes into quarters, then remove and discard the seeds.

Roughly chop the tomatoes and place them in a food processor. Add the almonds, garlic, basil leaves, pecorino, and olive oil. Season with salt and pepper, then pulse until you achieve a rough paste.

Spoon half of the pesto into a large pan and heat it gently. Reserve the remaining pesto for another use.

Add the cooked pasta to the pan along with 1/3 cup (80ml) of the pasta water. Stir well until the pasta is evenly coated with the pesto.

Serve the pasta topped with additional parmesan cheese and fresh basil leaves.