Bring a large pot of salted water to a rolling boil. Add pasta and cook for 10-12 minutes until al dente. Reserve a cup of pasta water, then drain.

While the pasta cooks, rinse and chop the fresh tomatoes into small pieces.

In a food processor, combine tomatoes, garlic, sea salt, and almonds. Pulse to a sandy texture, then add basil and olive oil. Blend to your desired consistency.

Optionally, use a mortar and pestle for a traditional method, grinding garlic with salt, then adding almonds and tomatoes, mixing with olive oil.

In a mixing bowl, add the cooked pasta and pour Pesto Trapanese over it. Toss gently, adding reserved pasta water if needed for consistency.

Plate the pasta, optionally garnishing with Pecorino cheese or fresh basil leaves before serving.