Pesto alla Trapanese
2 cups Benedetto Cavalieri Casarecci pasta
6 cloves of fresh garlic, peeled
6 ripe tomatoes, chopped
6 tablespoons high quality almonds
A handful of fresh basil
Mandranova Extra Virgin Olive Oil
Sea salt and pepper
Using a pestle and mortar or food processor pound the basil and the garlic until you have a paste.
Add the chopped tomatoes along with the almonds, a splash of olive oil and salt and pepper.
Keep pounding (or mixing) until you have a thick creamy mix (lumps are not a bad thing!).
Cook the pasta in well salted rapidly boiling water for about 10 minutes until al dente.
Drain and toss with the pesto and serve, or let it cool, adding a drop of olive oil then the pesto.
Chill in the refrigerator for half an hour.