Pasta alla Trapanese | Sicilian Tomato and Almond Pesto

Toast the almonds in a dry pan without fat over medium heat for 3 to 4 minutes until golden brown and fragrant. Then let them cool on a plate.

Bring a large pot of plenty of water to a boil and season generously with fine table salt. Wash the cherry tomatoes and cut them in half. Peel the garlic and roughly chop it. Rinse the basil, shake dry, and pick the leaves.

Cook the pasta in the boiling salted water according to package instructions until al dente. Before draining, scoop out about 100 ml of the starchy pasta water and set aside.