Lightly toast the almonds in a large pan over medium heat, then transfer them to a mortar, but leave the pan on the heat.

Peel the onion and garlic, finely chop both along with the anchovies, and add them all to the pan with 2 tbsp of olive oil.

Sauté for 4 minutes, stirring occasionally.

Meanwhile, cook the pasta in a pot of salted water according to the package instructions.

Cut the zucchinis into ½ cm thick slices, save the flowers, cut the tuna into 1 cm cubes, add both to the pan, and toss.

Mash the tomatoes well with clean hands and add them, squeeze the lemon juice over, and let it simmer, stirring occasionally.

Lift the pasta out of the pot with tongs when it's done, and add it directly to the pan along with some of the starchy cooking water that clings to it.

Toss everything well together, turn off the heat, tear the zucchini flowers into smaller pieces over the top, and sprinkle with pecorino and most of the almonds.

Toss and season with sea salt and freshly ground pepper, loosen with a bit of pasta water if necessary.

Serve sprinkled with the remaining almonds and finish with a drizzle of extra virgin olive oil.