In a large pot, cook the pasta until al dente in salted water according to the instructions on the package

In a pestle with a mortar start by crushing the garlic and the salt. Once they are paste like add the almonds and crush them. Add the basil and break everything down until it is all nice and green.

Add the chopped tomatoes and crush until it looks like a thick paste. Start adding the olive oil slowly while continuing crushing the pesto. Season with pepper and taste.

If it is needed add some more salt. At this step, you can also add in some pecorino cheese. However, the latter is optional at this point. Set aside the pesto trapanese until ready to use.

Once the pasta is cooked, drain it but set aside about half a cup of the pasta water.

Add the pasta to the pan with the pesto trapanese, and the pasta water. Mix well together.

Serve immediately, with some toasted breadcrumbs on top and freshly grated pecorino cheese.