Bring a large pot of water to a rolling boil over high heat. Spread the almonds over a rimmed baking sheet and toast in the oven until fragrant, 8 to 10 minutes. Remove from the oven and set aside to cool.

Meanwhile, heat 1 tablespoon of the olive oil over medium-low heat. Add the tomatoes and cook until they start to release their liquid, about 5 minutes. Turn off the heat and set aside.

In a food processor, combine the toasted almonds, pine nuts, basil, and parsley and pulse until chunky. With the processor running, slowly add the remaining ¼ cup olive oil and process until smooth.

Transfer the pesto to a large bowl, and stir in the tomatoes.

When the water comes to a boil, add salt until it tastes like a seasoned soup. Add the pasta and cook until al dente (see page 28) if it’s dried, or cook until it floats and loses its raw flavor if it’s fresh.

Drain the pasta, reserving some of the cooking water. Add the pasta to the pesto and stir to coat. Add some of the reserved pasta cooking water a spoonful at a time as needed to loosen the sauce. Season with salt to taste.

Serve.