Mix flour, eggs and oil into a dough that is called “busiato” in the Trapani area and that is quickly rolled around the “busu” (or knitting needle) to obtain a sort of “fusillo”.Blanch the almonds for a few moments and peel them, toast in the oven and crush them. Cut tomatoes into pieces and crush them in a mortar with salt, basil, pepper and garlic cloves. Once the sauce is smooth and well blended, add a dash of olive oil and the crushed almonds. In the meantime, in another pan, brown the breadcrumbs. Cook the “busiati” in salted boiling water for five minutes, drain and dress with the tomato and almond pesto. Arrange in a serving dish, sprinkle with the browned breadcrumbs and serve hot.