Put the tomatoes under a hot grill until they become soft but not brown. Skin them if desired then set aside.
Blanch the almonds in boiling water for 2 mins, peel off skins and chop coarsely. Chop the grilled tomatoes and put in a bowl with garlic, chilli, almonds, parsley, salt and olive oil. Mix well.
Cook the spaghetti until al dente then drain and mix with three quarters of the tomato sauce. Save a little sauce to spoon over the top. Sprinkle with pecorino/parmesan.