I am obsessed with this sauce! This is a super simple tomato pesto and it’s typical of the province of Trapani in Sicilia. Centuries ago, it is believed that Genoese ships came from the north and brought their pesto to the south, where locals in the region substituted fresh tomatoes and almonds to make it their own. You will find it on every menu with ingredient variations in trattorias, and ristorante throughout the region.
 
Pesto alla Trapanese
Serves 4-6
 
400 grams of Gemelli, Busisate or Fusilli pasta
2 lbs. of fresh tomatoes or one 28 oz. can of whole San Marzano tomatoes
1 small handful of basil leaves, about 20 leaves
½ cup blanched or raw almonds, lightly toasted in a dry pan or in the oven
3 garlic cloves peeled
½ cup grated Pecorino Romano cheese
½ cup extra virgin olive oil 
½ tsp. salt
½ tsp. black Pepper
½ cup toasted breadcrumbs as topping (optional)
 
For Fresh tomatoes, cut an X on the bottom of each tomato and blanch in a bowl of boiling water for 2 minutes. Drain the water and let tomatoes cool to remove the skin. Cut in half and remove the seeds and use only the pulp. If using canned tomatoes drain the juice and use just the tomatoes.
Place basil leaves, almonds, garlic cloves and olive oil in a food processor or for less texture in a Vitamix blender and pulse.  It will have a nutty texture. Add tomatoes and ½ of pecorino cheese and pulse a few times. Add salt and pepper and more olive oil if necessary. (Quanto Basta)*
Toast the bread crumbs.
Boil water for pasta and add salt, cook pasta to al dente according to the package, reserving a cup of pasta water.  Drain the pasta.
Return pasta to pan and add some pesto. Mix everything together well over low heat for one minute. Add more pasta water to thin sauce.  
Plate the pasta and serve with sprinkled breadcrumbs to finish.