Dry fry 100g blanched almonds, coarsely chopped till lightly golden. Set aside.

In a food processor, place 4 garlic cloves, peeled. Pulse till finely minced. Add the almonds, and 80g pecorino cheese, chopped. Pulse till the mixture resembles breadcrumbs. Add 500g ripe tomatoes, chopped. Pulse till the mixture resembles a purée. Transfer to a deep pan.

Cook 500g spaghetti in boiling salted water until al dente.

Meanwhile, gently warm the sauce in the pan over a low heat.

Drain the pasta, add to the sauce, turn up the heat, add a good glug of olive oil and stir to combine well.

Divide between 4 bowls, season with freshly ground pepper and sprinkle with grated pecorino.

Serves 4.