1-2fresh red chili peppersour supermarket was out of the chili's so I used chilipepper puree which you can buy in a bottle here. That worked fine!
2large bunches of basil
4anchovy fillets in oil
450grcherry tomatoespreferably red and yellow ones if you can find them
Put the cheese (in chunks) with the almonds, the garlic and the chili pepper (if you use whole chili's then remove the stalks. If you prefer extra hot, keep the seeds in, otherwise remove before adding to the magimix) in the magimix and chop finely. With motor running add 1,5 bunch of basil, the anchovy and about 2/3 of the cherry tomatoes. Mix everything until it resembles a puree and add two good lugs of olive oil. Taste the mixture and add seasoning if needed. Set aside for later use.
Cut the remaining tomatoes in half or quarters and put aside. In the meantime you could have cooked your rigatoni so check if they are done. Leave them to drain and keep a little bit of the cooking fluid separately. Put the pasta back in the hot pan and mix with the puree and stir it all together well. Add a little cooking fluids if it is a bit too dry or dense.
For serving put it in a large dish, shake it again and add the remaining cherry tomatoes and basil leaves to it.