Taste the sauce a final time, adjust the seasoning, and add a pinch of sugar if it is too acidic. The sauce may be pureed if desired or used as is. Keep sauce refrigerated for up to 2 weeks or freeze to keep for up to 6 months.
Bring a large pot of salted water to a rapid boil. Drop the pasta into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, until al dente, approximately 3 minutes if fresh or 8 minutes if using dried.
Transfer the cooked pasta along with 1/2-1 cup of the pasta water to the pan with the sauce. Bring the pan to a simmer and cook 1 minute more and stir in the almonds. Add more of the pasta water if the sauce becomes too thick. Divide the pasta between bowls and top with garnishes.