Pasta alla Trapanese (Sicilian tomato pesto)

Optional: bring a couple cups of water to a boil, take off the heat, add the almonds, stir and let sit 3 to 4 minutes.

Drain the almonds and, once cool enough to handle, slip off the skins.

Mash the sliced garlic and salt in a mortar to a very fine paste.

Into the blender in order: the almonds, the cheese, the mint and basil, the garlic paste, the olive oil, and finally the cherry tomatoes.

Pulse until everything comes together, then blend on high to the texture wanted. Taste and add salt if needed. The sauce is served raw.

Boil the pasta in well salted water until fully done, since it will not cook further in the sauce.

Transfer the pasta with a strainer or spider into a bowl, letting some water come along; save the cooking water.

Add about a third of a cup of pasta water, the pesto (slightly less than half the batch for 8 ounces of pasta) and a big pinch of salt; toss with two spoons until evenly coated.

Toss in more grated Pecorino and serve, topped with more cheese, chopped almonds and a sprig of basil.