Spaghettini With Tomatoes, Anchovies And Almonds

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1 1/2 pounds beefsteak tomatoes, cored and finely diced

1/4 cup finely shredded basil leaves

2 scallions, white and green parts, thinly sliced

1/2 cup extra-virgin olive oil

Pinch of crushed red pepper

Salt and freshly ground black pepper

1/2 cup salted roasted almonds

3 large oil-packed anchovies

1 large garlic clove, smashed

1/2 cup grated fresh pecorino cheese, such as Fiore di Sardo, plus more for serving

2 tablespoons capers, drained

1 pound spaghettini

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