With a very sharp paring knife, score a small X at the bottom of the tomato(es). Drop into boiling water for one minute. Remove with a slotted spoon, and let sit until cool enough to touch. Remove skin. Slice into chunks, removing any tough core pieces, and all seeds. Place chunks into blender.
Add almonds, garlic cloves, and basil to blender with tomato. Blend until smooth.
With motor running in blender, slowly pour in 1/4 cup of Nocellara Extra Virgin Olive Oil until very smooth. Let sit at room temperature for at least 15 minutes and up to an hour.
Cook pasta as to package instructions for al dente.
Put pesto into a large warm serving bowl.
Drain pasta (reserve pasta cooking water), add to bowl with pesto, add cheese, and toss until all strands are covered with the pesto. If needed, add a few spoonfuls of the reserved pasta water to loosen the pesto.
Drizzle pasta with remaining 1 TBS of Nocellara Extra Virgin Olive Oil.
