Pasta with Trapani-style pesto (Pesto trapanese)

1. Toast the almonds lightly in a dry frying pan for 3-4 minutes, stirring, and leave to cool.

2. Score a cross in the cherry tomatoes, drop them into boiling water for 30 seconds, then cool in cold water, peel and halve.

3. In a mortar or food processor, coarsely crush the almonds with the garlic and a pinch of salt, add the basil leaves and keep crushing.

4. Add the tomatoes, grated pecorino and pepper, then drizzle in enough extra virgin olive oil to make a thick, rustic sauce - don't blend it completely smooth.

5. Cook the pasta al dente in plenty of salted water, drain (keeping a little cooking water) and toss in a bowl with the raw pesto and a splash of cooking water - the pesto is not heated.

6. Serve at once with a few torn basil leaves on top.

Tip: In Trapani it's eaten with busiate, a twisted handmade pasta; if you can't find it, fusilli are the best substitute because the pesto clings to their spirals.