Bring a large pot of salted water to a rolling boil.

Wash the 500 g tomatoes and roughly chop them.

Grate the 80 g Pecorino cheese and set it aside.

Add the 60 g almonds and 1 garlic clove to the blender.

Add the chopped tomatoes, 30 g fresh basil, grated Pecorino, 60 ml olive oil, salt, and black pepper to the blender.

Blend the ingredients in short pulses until a coarse, creamy rustic pesto forms.

Cook the 400 g busiate pasta in the boiling water until al dente, following the package timing.

Reserve 120 ml of pasta cooking water, then drain the busiate.

Transfer the drained busiate to a large bowl and add the Trapani-style pesto.

Toss the pasta with the pesto, adding reserved cooking water a little at a time until glossy and well coated.

Taste the pasta and adjust with salt and black pepper before serving immediately.