Spaghetti With Pesto Trapanese

While the water heats, start on the pesto. In a mortar and pestle (or a food processor fitted with a blade), combine the 1/2 cup extra virgin olive oil, 1/2 cup almonds, and 1/4 cup pine nuts.

Pound or pulse until the nuts are broken down but still have some texture.

Now add the 3 garlic cloves, 2 tomatoes, 2 1/2 cups basil, and 2 ice cubes. Pound or pulse quickly until it forms a coarse paste. You're aiming for a bit of texture here, not a completely smooth sauce, so you get some crunch from the nuts.

Season with salt and pepper to your liking.

Cook the spaghetti in the salted boiling water until it's al dente — still has a slight bite to it. Before draining, reserve some of the starchy pasta water.

Drain the pasta and immediately toss it with the prepared pesto. If the sauce seems too thick, add a splash or two of the reserved pasta water to loosen it up and make it creamier. Serve hot, topped with grated pecorino (or ricotta salata, if you have it) and a fresh basil leaf for garnish.