Pasta al Pesto Trapanese (Sicilian Almond Pesto Pasta)

• 450 g Tomato, ripe
• 30 g Fresh basil
• 70 g Almonds
• 2 cloves Garlic
• 2 tsp Fine sea salt
• 90 ml Extra virgin olive oil
• 300 g Spaghetti
• 50 g Pecorino Romano cheese
• ½ tsp Black pepper

1. Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. Meanwhile, cut the tomatoes into chunks and pick the basil leaves.
2. In a food processor, pulse the almonds and garlic until finely chopped. Add the tomatoes, basil, extra virgin olive oil and the remaining 0.5 tsp fine sea salt, then pulse to a chunky-smooth pesto; scrape down the bowl as needed.
3. Cook the spaghetti until al dente. Reserve 150 ml of the pasta water, then drain.
4. Return the spaghetti to the warm pot and add the pesto. Toss well, loosening with a splash of the reserved pasta water until the sauce lightly coats the pasta.
5. Finely grate in most of the pecorino Romano cheese and toss again. Serve with the remaining pecorino and black pepper over the top.

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