Pasta with Trapani-style Pesto

Method

1. Toast the almonds in a dry pan until fragrant, then set aside.
2. Bring a pot of salted water to a boil for the pasta.
3. Score the tomatoes and blanch them in boiling water for a few seconds, then transfer to ice water and peel.
4. Remove the seeds from the tomatoes (optional).
5. In a blender, combine the peeled tomatoes, garlic, salt, basil, and a drizzle of olive oil. Blend until smooth. Add more oil if needed to reach desired consistency.
6. (Optional) Strain the sauce through a sieve.
7. Chop the toasted almonds coarsely.
8. Mix the chopped almonds into the tomato sauce.
9. Cook the pasta according to package directions until al dente.
10. While the pasta cooks, heat a little olive oil in a pan and toast bread cut into small pieces until golden and crunchy.
11. Drain the pasta, reserving some pasta water, and add it to the pan with the sauce. Toss well.
12. Add the toasted bread pieces and mix.
13. Serve immediately, garnished with extra bread and sauce.