Casarecce al pesto trapanese

Bring a large pot of water to a rolling boil for the casarecce.

Prepare the San Marzano tomatoes: Score a small 'X' on the bottom of each tomato. Briefly immerse them in boiling water for 30 seconds, then transfer to an ice bath. Peel the skin, halve the tomatoes, remove the seeds and excess liquid, then roughly chop the tomato flesh.

In a food processor or a large mortar, combine the chopped San Marzano tomatoes, fresh basil leaves, garlic, blanched almonds, grated Pecorino Romano, and grated Parmigiano-Reggiano.