Penne With Pesto Alla Trapanese

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3/4 pound penne rigate pasta

1/2 pound roma tomatoes (about 4), very ripe and sweet

8 large, fresh basil leaves

2 tablespoons unsalted roasted almonds

1 large clove garlic, peeled and crushed

1/4 teaspoon red-pepper flakes

1/4 teaspoon coarse sea salt or kosher salt

1/4 cup extra virgin olive oil

1/4 cup freshly grated parmesan cheese (preferably parmigiano-reggiano or grana padano)

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