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500 g cherry tomatoes
3/4 cup sliced almonds, toasted
1/2 cup packed basil
1/2 cup finely grated parmesan
6 tbsp extra virgin olive oil
2 tbsp golden raisins
2 tbsp capers, drained
1/4 tsp crushed red chili flakes
3 anchovy filets in oil, drained
2 cloves garlic, chopped
1 chili pepper, stemmed, seeded and roughly chopped
sea salt & freshly ground pepper to taste
Cretan corkscrew pasta (Skioufikta)
Anthotiro cheese for serving

Cooking process:
1. Make the pesto: Place tomatoes in food processor until finely chopped; pour into fine strainer and strin off excess juices. Process tomatoes along with almonds, basil, parmesan, 5 tbsp oil, raisins, capers,chili flakes, anchovies, garlic and chili pepper until finely ground. Season with s&p and refrigerate till needed.
2. Cook pasta in large pot of salted water until al dente. Drain, reserving 1/4 cooking liquid.
3. Transfer pasta to a large bowl with pesto; toss to combine, adding some spoonfuls of cooking liquid to create a smooth sauce. Transfer to serving platter and serve with ANTHOTIRO cheese if in Crete/Greece or parmesan or pecorino.

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