Using mortar and pestle, crush together the garlic, basil and almonds, drizzling with extra-virgin olive oil.
Pour into a glass bowl and mix, adding a bit of grated pecorino.
Scald the tomatoes in hot water for a few minutes then peel them, remove the seeds, chop them and crush them in the mortar. Add the other ingredients, seasoning with salt, pepper and more extra-virgin olive oil.
Cook the pasta in abundant salted water until al dente, drain and pour into the bowl with the sauce. Mix well and serve.
Did you know?
Called in dialect pasta cull’àgghia, that is, with garlic, this is an inexpensive dish typical of Trapani cookery. It can be served with potatoes or fried eggplant, is particularly liked by vegetarians and is served all summer long. From mid-May to the end of June (tuna slaughtering time in this area), Pino Maggiore seasons the busiate (short twisted pasta) with a sauce of sautéed tuna, tomato and mint, sprinkling the dish with minced almonds.
A first course dish with marked acidity, balance with the freshness of a fruity Grillo like SurSur, or a rosé with flowery notes like Lumera.