For your kitchen, not just your screen.

Ingredients

• 400 g busiate or casarecce or spaghetti
• 500 g very ripe cherry tomatoes
• 70 g blanched almonds
• 1 garlic clove
• 40 g basil leaves
• 40 g pecorino, grated (leave out for a vegan version)
• 100 ml Castruriali extra virgin olive oil — The sauce is raw, so the oil is tasted exactly as it is.
• salt and black pepper

Method

1. Peel the tomatoes. Score the tomatoes, plunge them into boiling water for 30 seconds, then into cold water and slip off the skins. Halve and squeeze out some of the seeds.
2. Toast the almonds. Toast the almonds lightly in a dry pan for 3–4 minutes. Cool.
3. Pound or blend. In a mortar, pound the garlic with a pinch of salt, then the almonds, then the basil, then the tomatoes, to a coarse sauce. Or pulse everything briefly in a food processor: keep it rough, not smooth.
4. Finish the sauce. Stir in the pecorino and then the oil. Season.
5. Toss. Cook the pasta until al dente, drain, keeping a little water and toss with the pesto in a bowl, off the heat, loosening with a spoonful of pasta water.