Warm 150g almonds in a pan (skin on or off) and smash them in a mortar and pestle. Set aside. Then smash each of the following separately in the same way: 1 garlic clove and 4 large handfuls of fresh basil leaves. Add to the almonds.

Take 600g cherry tomatoes, cut in half and then scrunch them up well into the bowl with the other ingredients.

Boil up 500g paccheri or other similar pasta till just done. Drain, put back in the pot, along with the almond mixture and a good glug of olive oil and 150g parmesan or pecorino