STEP 1

Preparation: Prepare the Tomatoes Blanch the ripe tomatoes for a few seconds to loosen the skin. Peel the tomatoes, then chop into pieces.

STEP 2

Make the Pesto Using a wooden mortar, or a food processor for a coarser texture, combine the garlic cloves, peeled almonds, and fresh basil leaves. Crush or process the ingredients together until you obtain a raw, rustic, and fragrant sauce.

STEP 3

Finish the Sauce Add the chopped tomatoes to the mixture, then pour in the extra virgin olive oil. Season the sauce with salt and pepper to taste, mixing well to combine all ingredients.

STEP 4

Cook the Pasta Bring a large pot of salted water to a boil. Add the busiate Trapanesi pasta (or spaghetti or caserecce as alternatives) and cook until al dente.

STEP 5

Combine Pasta and Pesto Drain the cooked pasta and transfer it to a large bowl. Toss the pasta with the prepared pesto alla Trapanese and the grated Pecorino cheese until well combined.

STEP 6

Optional Garnish For a traditional finishing touch, top the pasta with fried eggplant cubes. This addition, customary in Trapani, brings a pleasant sweetness and crunch to the dish.