Sicilian Spaghetti with Almonds, Anchovies, and Fresh Tomatoes

Another Grace Parisi contribution to Food and Wine, this recipe is almost all raw and it's great. I have some subtle modifications... of course because I am a snob. :) Roma tomatoes are better than beefsteak, and I lightly toast raw almonds in the oven instead of purchasing roasted and salted almonds. I think the dish works great without the added salt and if you really want it, you can always add salt to taste.

1 1/2 lb roma tomatoes diced
1/4 c basil thinly sliced
2 scallions white and green thinly sliced
1/2 c olive oil
crushed red pepper to taste (optional)
Kosher salt
Fresh ground pepper
1/2 c toasted almonds
3 large oil-packed anchovies
1 large garlic clove smashed
1/2 c grated parmesan cheese
2 T capers
1 lb spaghetti

In a large bowl combine the tomatoes, basil, scallions, olive oil, and crushed red pepper. Season with salt and pepper to taste, mix and let stand for 20 minutes.

In a food processor, pulse the almonds, anchovies, and garlic until chopped. Add the parmesan cheese and capers and pulse till fully chopped and mixed.

Meanwhile, cook the pasta. When done, drain and shake off excess water.

In a bowl, combine tomato mixture, almond mixture, and pasta. Toss well.
Serve with additional parmesan cheese as desired.