Busiate al pesto alla Trapanese: A' pasta cu l'agghia

Ingredients for 4 people:

• 500 g fresh busiate (see recipe)
• 400 g ripe cherry tomatoes
• 4 cloves of red garlic of Nubia
• 10 large basil leaves
• 50 g roasted almonds from Noto
• Trapani sea salt to taste
• Extra virgin olive oil to taste
• Chili pepper to taste

Crush the almonds and put them aside.

Crush the garlic with the basil, add the peeled cherry tomatoes and almonds, season with salt and chili pepper. Stir the busiate with the pesto to taste.

If you like, serve with pecorino cheese and toasted bread crumbs.

N.B.: A' pasta cu l'agghia is a cold pesto, not to be cooked!