Summery Fresh Tomato and Pistachio Pasta

Ingredients

• 2 pounds very ripe roma tomatoes, cored and chopped
• Sea salt
• 3 medium garlic cloves
• 1-2 oil-cured anchovies
• 2 ounces toasted pistachios or blanched almonds (about 1/2 cup)
• 2 ounces grated Parmigiano-Reggiano, pecorino or a mixture, about 1 cup, plus more for serving
• 6 tablespoons extra-virgin olive oil, plus more for serving
• 1 pound spaghetti or linguine
• Basil leaves and cracked black pepper, for serving

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