Linguine with Pesto Trapanese
['3/4 cup slivered almonds', '1 large handful fresh basil leaves', '1 to 2 large garlic cloves', 'Several sprinkles of sea salt', '6 ripe plum tomatoes', 'Handful of grated Pecorino (about 1/2 cup)', 'A generous splash of olive oil (about 1/3 cup)', '1 pound linguine']
Sauté the almonds in a little olive oil until tan.
Put basil, garlic, and salt in food processor and chop. Put aside.
Put in almonds and pulse until size of orzo.
Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.
Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.
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