Busiate with tomato and almond pesto alla Trapanese

Method

1. If preparing original and lighter portions together, set aside the ingredients and quantities shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the quantities given for the whole preparation between the pans or bowls, rather than using the full quantity in each. Bring the water to the boil. Cut a cross in the skin of each tomato, immerse in the water for 30 seconds, then lift out with a slotted spoon and rinse under cold water. Peel, chop the flesh and keep the juices; discard only any large amount of very clear liquid that runs out.
2. Put the almonds and garlic in the small food processor. Pulse for 2 seconds at a time to make uneven crumbs, without turning the almonds into a paste. Add the tomatoes, the 2 g of salt, the pepper and the thoroughly dried basil; pulse briefly a few times to keep some texture.
3. Transfer the pesto to a large mixing bowl. Stir in the oil with a spoon, then the grated pecorino. Taste: the tomato should be sweet, the garlic noticeable without burning the mouth, and the almonds should still have some bite. Leave the bowl at room temperature while the pasta cooks.
4. Add the 20 g of salt to the water and cook the busiate according to the packet instructions, stirring often. Reserve a small cup of cooking water, then drain the pasta as soon as it is al dente.
5. Tip the still-hot pasta into the bowl of pesto, off the heat, and toss for 30 seconds. Add cooking water a spoonful at a time if the mixture seems too thick (as a guide, 2–4 spoonfuls for two original portions): the pesto should nestle in the spirals without becoming soupy. Serve immediately.

Variants and their steps remain below the recipe.