A recipe with ancient origins, born in the Port of Trapani where stopped the Genoese ships from the East bringing the traditional “Ligurian Agliata”, made with garlic and walnuts, which was developed from sailors of Trapani with the local products: tomato and almonds. It’s an excellent dressing for semolina pasta homemade, but also on bruschetta.

• 30 Basil, leaves
• 5 Garlic clove
• 4 Tomatoes, ripe
• 30 grams of Roasted almonds, chopped
• 3 tablespoons of Caciocavallo, grated
• 0.30 liter of Extra virgin olive oil (EVO)
• 1 teaspoon of Table salt
• 1 dash of Red hot chili pepper

1. Crush the garlic in a mortar, together with a pinch of salt. Add the basil leaves, keep crushing, then add the diced tomatoes and let everything rest for an hour.
2. You can leave it like that, or process with a food processor. Add the chopped almonds, the cheese, some freshly ground pepper, and olive oil until the sauce is creamy.
3. You can use it with home made pasta, adding some sliced fried eggplants and some roasted bread crumbs, or serve it on toasted bread.