Add the almonds and garlic in a blender and pulse. Then add the parmesan, cherry tomatoes, olive oil, basil leaves and salt and blend until you get a smooth sauce.

Cook the pasta following pack instructions. Drain while reserving some pasta water.

In a skillet, add the sauce, 3-4 Tbsp pasta water and the drained pasta. Mix gently and serve garnished with some more almonds, basil leaves and olive oil.