Pasta alla Trapanese (Sicilian Tomato Pesto)

Recipe View 7 mins **Prepare the Almonds (5-7 minutes):** Bring about 2 cups of water to a boil. Remove from heat and soak the roasted almonds for 3-4 minutes. Drain, and once cool enough to handle, gently rub off the skins. Alternatively, transfer the drained almonds to a clean kitchen towel, fold the towel over, and rub vigorously until the skins loosen and come off.

Recipe View 5 mins **Create the Garlic Paste (5 minutes):** In a mortar and pestle, crush the sliced garlic with kosher salt into a smooth paste. Alternatively, place the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of a knife to mash and scrape the garlic until it forms a paste.

Recipe View 3 mins **Combine Pesto Ingredients (3 minutes):** Add the peeled almonds to a blender, followed by the Pecorino Romano cheese, fresh basil leaves, mint leaves (if using), garlic paste, extra virgin olive oil, and cherry tomatoes. Layering the ingredients in this order helps the almonds and cheese grind evenly before the wetter ingredients are incorporated.

Recipe View 6 mins **Blend the Pesto (5-7 minutes):** Begin by pulsing the blender on and off until the almonds and cheese are finely ground. Then, continue to pulse until all the remaining ingredients are incorporated. Finally, blend on high until the pesto reaches your desired consistency, whether you prefer it coarse or smooth.

Recipe View 1 mins **Adjust Seasoning (1 minute):** Taste the pesto and add more salt if needed.

Recipe View 12 mins **Cook the Pasta (12 minutes):** Bring a large pot of lightly salted water to a boil. Cook the busiate pasta according to package directions, stirring occasionally, until al dente (tender but firm to the bite). Reserve about 1/2 cup of the starchy pasta water before draining the pasta.

Recipe View 4 mins **Combine Pasta and Pesto (3-5 minutes):** Transfer the cooked pasta to a large bowl. Add about 1/3 cup of the reserved pasta water to the bowl, then add the pesto, along with a pinch of salt, and toss to coat the pasta evenly. Add more pasta water, a tablespoon at a time, until the sauce reaches your desired consistency. For an extra touch of richness, add another handful of grated Pecorino Romano cheese and toss again. Serve immediately.