Pasta Trapanese

Peel off the skins from the blanched almonds. In a preheated oven (180C) or on a skillet on low flame, allow them to toast for 5-10 minutes until lightly golden.

Cook the Penne pasta for the time mentioned on the packet, in this case 9-11 minutes. Drain and keep aside, reserving some of the pasta water.

. Bring a pan of water to boil. Make cross cuts on the base of the tomatoes and gently put them into boiling water for 2 minutes. Blanch them in cold water for a minute and peel off skins.

Quarter the tomatoes, scoop out seeds, chop roughly and keep aside. To make the pesto, in a large mortar and pestle or a food processor, mash/process the basil, garlic, extra virgin olive oil and salt until smooth and creamy.

To this add the almonds and mash / process until you get a smooth paste. Add the chopped tomatoes at this stage and mash / process until you get a chunky sauce.

Add any leftover extra virgin olive oil and process until it forms a creamy sauce. Toss the cooked pasta in this sauce. (thin down with some pasta water if you like it that way)

Garnish with some fresh basil, halved cherry tomatoes and toasted breadcrumbs and serve immediately