2 ½ cups flour 2 eggs 4 tablespoons olive oil 1 pound ripe tomatoes peeled and seeded 1 clove of garlic ¼ cup shelled almonds ¼ cup breadcrumbs 4 tablespoons olive oil Salt and pepper to taste 5 leaves basil
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On a work surface, make a well with the flour, add eggs and oil and knead until smooth. Cover with a towel or plastic wrap and set aside for 20 minutes. Roll out dough very thin (about 1/12 inch) with a rolling pin or with a pasta machine.
Cut into strips (3/8 inch x 4 inches) and quickly roll them around a knitting needle, a stick or a thick skewer. In the Trapani area, this pasta is called "busiato" because, after having been rolled out, it is quickly wrapped around a "busu" (knitting needle) by hand, like a fusillo.
Blanch the almonds in boiling water for about 20 seconds and peel. Toast them in a preheated 350° oven for 20 minutes. Allow to cool and chop. Cut a small X into the skin of the tomatoes and blanch in a pot of boiling water.
Drain, peel and seed them. Cut into coarse pieces. In a mortar or processor, crush tomatoes with salt, basil, pepper and peeled garlic cloves until smooth. Combine with 3 tablespoons of olive oil and crushed almonds.
In a pan, sauté breadcrumbs in the remaining oil over moderate heat until slightly golden. Cook the "busiati" in plenty of salted boiling water for five minutes, drain and toss with the tomato and almond pesto. Arrange in a serving platter, sprinkle with toasted breadcrumbs and serve hot.