Pasta alla Trapanese | 15-Minute Sicilian Pasta

Bring a large pot of generously salted water to a boil for the pasta. In a dry pan over medium heat, toast the almonds for about 2-3 minutes until golden brown and fragrant, then set aside to cool slightly.

Halve the washed cherry tomatoes. Place the toasted almonds, peeled garlic cloves, fresh basil leaves, a pinch of salt, and ground black pepper into a food processor (or mortar). Coarsely chop.

Add the halved cherry tomatoes and 60 ml of extra virgin olive oil, then pulse into a creamy yet slightly chunky pesto. Finally, stir in half of the grated Parmesan cheese.