Make a sauté with 1/4 minced onion in a little EVO oil and prepare a tomato sauce with Pomì Juice. Cook for c. 15 minutes, season to taste and let rest . Once cooled, add it to the ready pesto sauce.
Boil Penne pasta in a generous amount of salted water, then drain and mix them with the sauce. When in plate, sprinkle finely-sliced almonds.