Crush the almonds, finely chop a garlic clove and put in a mixer with the basil leaves and 1 tablespoon of salt.
Blend until creamy and put the pesto in a serving bowl.

Finely chop the onion and gently cook until transparent, adding some
water if needed.
Add the passata and cook for about 20 minutes.
Cook the pasta al dente, put two tablespoons of cooking water in the serving bowl and mix well with the pesto.

Pour the pasta in the tomato saucè and sautè. Put the pasta in the serving bowl and mix well with the pesto.
Add some cooking water if needed, to keep the sauce creamy.