1- Bring a saucepan of salted water to the boil, add the pasta and cook.
2- In the meantime, prepare the sauce: blanch the tomatoes in boiling water for a minute, drain and remove the skin and seeds and cut into pieces. Peel the cloves of garlic.
3- Wash the basil, pat dry on a cloth and mix in a blender with the cloves of garlic, the tomatoes, the almonds and a good pinch of salt, drizzle the oil over the ingredients until the sauce is soft and creamy.
4- Drain the pasta, add the pesto sauce immediately diluted with a couple of spoons of the pasta cooking water, mix well and serve.