By: Margcata Giusto Occhipinti who is both an architect and the owner of a small successful winery in Trapini, Sicily gave me this recipe ... Serves 4 to 6 ... 3 tblsps silvered almonds 2 tblsps walnuts 1 tblsps pine nuts 1 clove minced garlic 3 cups fresh basil leaves 3 tblsps capers 2 tblsps mint leaves Arugula and / or spinach leaves 1.5 pounds vine ripened tomatoes finely chopped 1 tblsp extra virgin olive oil 1 pound of Italian Penne Pasta 1/3 cup Lucatelli Romano or Fiore Sardo or Reggiano Parmesano cheese 1) Put large pot of salted water to boil 2) Spread the almonds, walnuts and pinenuts in a pie pan and toast in oven at 350 Degrees Farenheit five to seven minutes and let cool. 3) In food processor: combine the nuts, garlic, basil, arugula or spinach leaves, mint and capers. Transfer mixture to a large bowl. 4) Add tomatoes and stir. Add salt and pepper. 5) cook the pasta penne until al dente 10 mins. - follow directions on box and do not overcook. Drain and toss with the sauce. 6) serve with Italian baguette and Sicilian Prosecco.