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1
In a small frying pan over medium heat, gently toast the almonds in a teaspoon of olive oil until they are golden brown.
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2
Remove almonds to a cutting board and finely chop.
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3
In the oil remaining in the pan, toast bread crumbs until golden brown and crisp.
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4
Combine bread crumbs with almonds in a small bowl.
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5
Add 2 tablespoons of oil to the pan.
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6
Over medium-low heat, stir in anchovies and crush into oil with a fork.
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7
Transfer the anchovies and oil to the bowl with the bread crumbs, and season with lots of black pepper.
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8
Set aside.
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9
Pour the remaining oil into the frying pan, over medium-low heat.
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10
Add the garlic and onion and cook until soft, but not brown.
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11
Add tomato sauce and cook for 3 to 4 minutes, or until just long enough to combine flavors.
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12
Add basil and set aside.
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13
Bring a pot of lightly salted water to a rolling boil, drop in pasta and cook until al dente, about 10 to 12 minutes.
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14
Drain and dress with tomato sauce and half of bread crumb mixture.
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15
Sprinkle the remaining crumb mixture over top and serve immediately.
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16
Basic Tomato Sauce:
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17
In a 3-quart saucepan, heat the olive oil over medium heat.
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18
Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
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19
Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
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20
Add the tomatoes and juice and bring to a boil, stirring often.
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21
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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22
Season with salt and serve.
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23
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
