Pasta with Salsa Trapanese

• 1 pound tomatoes, cored
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 cup marcona almonds
• 3 tablespoons capers, rinsed and drained
• 2 garlic cloves, chopped
• 2 dried red chiles, seeded and chopped
• Kosher salt
• Freshly ground pepper
• 1 pound penne rigate or bucatini
• 1/4 cup finely chopped mint
• 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving

1. Light a grill or preheat a grill pan.
2. Brush the tomatoes with olive oil and grill over high heat, turning occasionally, until charred all over, 8 to 10 minutes.
3. Transfer the tomatoes to a plate and let cool completely, then coarsely chop them.
4. In a medium skillet, toast the almonds over moderate heat, tossing, until golden, about 5 minutes.
5. Transfer the nuts to a food processor and let cool completely.
6. Add the capers, garlic and chiles and pulse until coarsely chopped.
7. Add the tomatoes and the 2 tablespoons of olive oil and pulse to form a coarse puree; season the tomato pesto with salt and pepper.
8. In a large saucepan of salted boiling water, cook the pasta until al dente.
9. Drain the pasta, reserving 1/2 cup of the cooking water.
10. In a large bowl, toss the pasta with the tomato pesto, mint, the 1/4 cup of grated cheese and the reserved cooking water; season with salt and pepper.
11. Transfer the pasta to bowls and serve, passing additional cheese at the table.

tomatoes, extravirgin olive oil, marcona almonds, capers, garlic, red chiles, kosher salt, freshly ground pepper, penne rigate, mint, freshly grated pecorino romano cheese

Taken from www.foodandwine.com/recipes/pasta-with-salsa-trapanese (may not work)