Spaghetti with Sun-Dried-Tomato-Almond Pesto

By ngaldi

Ingredients

• 1/2 cup drained oil-packed sun-dried tomatoes (3 ounces)
• 1/3 cup salted roasted almonds
• 1 large garlic clove, sliced
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground pepper
• 1/2 cup fresh bread crumbs
• 12 ounces spaghetti
• 2 tablespoons chopped parsley

Preparation

Step 1

In a food processor, pulse the tomatoes, almonds and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.

In a skillet, toast the bread crumbs in 2 tablespoons of the oil, stirring, until golden. Transfer the crumbs to a plate; season with salt and pepper.

In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, reserved cooking water and remaining 2 tablespoons of oil until the sauce clings to the pasta. Transfer the pasta to bowls, sprinkle with the bread crumbs and parsley and drizzle with olive oil. Serve.