Everything in this box makes one dish: busiate, hand-rolled around a pair of brass ferretto rods from Molino Pasini semola flour, dressed in a raw pesto trapanese built from the two pantry staples included here.

The Tuono almonds do the heavy lifting — rich, oil-forward, and grown in the sun-baked hills near Syracuse, a different animal from a supermarket bag. The Corbarino tomatoes bring the sweet-tart snap the sauce depends on, small and concentrated in a way most tomatoes aren't. Pound them together with basil, garlic, and olive oil, toss with the pasta you just shaped, and it tastes like the west coast of Sicily.