- 3 medium cloves garlic
- A big handful of almonds, blanched and peeled
- A bouquet of basil, leaves only
- 100 g Pecorino cheese (plus more for serving)
- 500 g plum tomatoes (meaty ones), seeded
- Olive oil
- Busiate pasta (for the traditional Trapanese recipe, but any pasta will do)
- 2-4 mint leavesoptional
- Crush the garlic in the mortar with a pinch of salt to form a paste. Add almonds and beat and crush into a rough paste. Work in basil leaves and mint (if using), pounding and crushing into tiny bits. Smash in cheese, followed by tomatoes and olive oil. The final sauce should be a rough paste. Season with salt.
- Transfer 2/3 of the sauce to a large heatproof serving bowl.
- In a pot of salted boiling water, cook the pasta until al dente. Transfer pasta to serving bowl, reserving some of the pasta-cooking water. Toss well, adding more olive oil and pasta-cooking water, one tablespoon at a time each, until a creamy sauce forms that's not dry but also not soupy. Season with salt, if needed. If the sauce gets too dry at any point, simply add more pasta-cooking water to loosen it.
- Serve, spooning remaining sauce on top of each portion and adding more cheese as desired.
Tip: Keep the sauce in the fridge and top the pasta with it before serving for the optimal hot and cold contrast.
Adapted from this original recipe