Wash and dry the cherry tomatoes. Cook them whole in a large pan with a drizzle of olive oil and the garlic clove. Sauté over high heat until they begin to soften, then lower the heat, cover, and cook for 8–10 minutes. Season with salt and keep warm.
Meanwhile, grate the lemon zest and set it aside. Then, put the pasta water on and prepare the arugula pesto. Set aside a few almonds to garnish the dishes and chop the ones for the pesto. Wash the arugula leaves, dry them, and chop them with a knife. Then, purée them a little at a time in a blender (add an ice cube to preserve the arugula’s color and flavor) with the chopped almonds, olive oil, and salt. Blend and gradually adjust the quantities of the ingredients according to your desired consistency.
Pour the mixture into the pan with the cherry tomatoes, then drain the fusilli al dente and add them to the pan with a little of the cooking water to make the sauce creamier. Add the Taggiasca olives and sauté for about a minute. Serve and garnish with whole almonds, a few arugula leaves, and lemon zest.
