1 garlic clove1 cup Italian parsley, stems removed ¼ cup oregano, stems removed 1/3 cup olive oil 1/3 cup blanched almonds ¼ cup grated Parmesan cheese ¾ pound spaghetti 2 plum tomatoes, chopped

Puree garlic, parsley, and oregano in a food processor. With the machine running, drizzle in the olive oil. Add the almonds and process until they are chopped. Transfer the mixture to a bowl and stir in Parmesan cheese. In a large pot of salted, boiling water with a tablespoon of olive oil added to it, cook spaghetti according to package instructions. Drain the spaghetti, reserving ½ cup of the cooking water. Toss the spaghetti with ¼ cup of cooking water, the pesto, and chopped tomatoes. Add more pasta water if the sauce seems too thick. Serve immediately.