Pasta alla Trapanese (Sicilian Tomato and Almond Pesto Pasta)

• 60 g Almonds, whole, skin on or blanched
• 300 g Tomato, ripe
• 20 g Fresh basil, leaves only
• 1 clove Garlic
• 2 tsp Fine sea salt, plus extra for the pasta water
• 80 ml Olive oil
• 200 g Spaghetti
• 50 g Pecorino Romano cheese
• ½ tsp Black pepper, freshly ground

1. Toast the almonds in a dry frying pan over medium heat for 4 to 6 minutes, shaking often, until lightly golden and fragrant. Tip onto a plate to cool slightly.
2. Bring a large pot of water to the boil and salt it well. Cook the spaghetti until al dente, according to the packet timings.
3. While the pasta cooks, roughly chop the tomatoes and add them to a food processor with the toasted almonds, basil, garlic and fine sea salt. Pulse to a coarse pesto, then drizzle in the olive oil and pulse again until spoonable but still textured.
4. Finely grate the pecorino Romano cheese. Reserve a small handful for serving, then stir the rest into the pesto.
5. Reserve 150 ml of the pasta cooking water, then drain the spaghetti. Return the pasta to the pot off the heat, add the pesto and splash in enough reserved pasta water to coat the strands in a glossy sauce.
6. Season with black pepper and a pinch more fine sea salt if needed. Serve straight away, topped with the reserved pecorino.

Made this recipe? Rate it — a comment is optional.