How to Make It
Bring a large pot of water and 1 tablespoon salt to a boil over high. Add the pasta, and cook according to package directions for al dente. Drain, reserving 1/2 cup of the cooking liquid.
While pasta cooks, toast the almonds in a 12-inch skillet over medium, stirring occasionally to make sure they do not burn, about 3 minutes. Remove and set aside.
In a food processor, combine the almonds, tomatoes, herbs, garlic, remaining 1 1/2 teaspoons salt, crushed red pepper, and black pepper; pulse until thoroughly combined. While pulsing, add the olive oil in a slow, steady stream until the mixture begins to emulsify. Continue pulsing until all of the oil has been added and the sauce forms a smooth paste. Transfer mixture to a large bowl, and fold in the pecorino.
Add the pasta to the bowl with the pesto, and toss until coated, adding cooking liquid, 1 tablespoon at a time, to loosen up the sauce. Divide among bowls, and garnish with additional herbs and flaky salt, if you like.