How to Make It
Cook pasta in a large pot of boiling salted water; drain and set aside.
Heat vegetable oil in a large skillet over medium; add almonds, and cook, stirring often, until golden and aromatic, 2 to 3 minutes. Drain on paper towels and season with ¼ teaspoon of the salt.
Whisk together vinegar, olive oil, anchovy paste, oregano, and remaining ¾ teaspoon salt in a large bowl. Add pasta, almonds, cheese, chorizo, and olives and toss to combine.