Bring a small pot of water to a boil. Add tomatoes and simmer for less than a minute. Drain them, wash them with cold water and peel them.

With a pestle and mortar or a food processor, blend the almonds, garlic, and half of the olive oil.

Add the peeled tomatoes, the basil leaves, a teaspoon of salt, and the remaining oil.

Cook pasta according to package directions and season it with the Trapanese pesto. 

Serve hot.