Gluten-free tallarines

Preheat the grill in the oven to 200ºC and put the tomatoes on an oven-safe tray with a little olive oil.

Cook for 7 minutes, until the tomatoes start releasing juice. Remove from the oven and let them cool.

In a food processor place the nuts, a quarter of the cooked tomatoes, anchovies, garlic, chili pepper, lemon zest, olive oil and parmesan cheese.

Blend everything until you get a paste. Add water to thin it, if necessary.

Cook the spaghetti in abundant boiling water with salt, strain and save a little bit of the cooking water. Place the pasta in a bowl, add the pesto and the remainder of the cooked tomatoes.

Serve with a little grated parmesan cheese, basil leaves and some pepper.