Slice the zucchini into rounds and cook them in a nonstick skillet with some olive oil and a couple of anchovy fillets until the anchovies dissolve. Once cooked, season with salt and pepper, then add the basil leaves, grated Pecorino Romano cheese, and a drizzle of olive oil. Blend everything together to make the pesto and set aside.

Cook the pasta, draining it two minutes before the package instructions say it's done. Drain and toss the pasta in a skillet with the pesto and a ladle of the pasta cooking water.

Serve the pasta and top with two anchovy fillets and the chopped almonds you prepared earlier.