Description

Change up pasta night at your house with this flavorful, quick and simple to make pasta dish. It's so much better than store bought pesto.

Ingredients

• 1/2 c. drained oil-packed sun-dried tomatoes (3 oz.)
• 1/3 c. salted roasted almonds
• 1 large garlic clove, sliced or minced
• 1/2 c. extra-virgin olive oil, divided, plus more for drizzling
• salt and freshly ground pepper, to taste
• 12 oz. spaghetti
• 1/2 c. reserved cooking water
• 1/2 c. fresh bread crumbs, for serving
• 2 T. chopped fresh parsley, for serving

Steps

1. In a food processor, pulse tomatoes, almonds and garlic; add 1/4 c. oil; puree; season with salt and pepper.
2. In a skillet, toast bread crumbs in 2 T. oil, stirring, until golden; transfer to a plate; season with salt and pepper.
3. In a large pot of well salted boiling water, cook spaghetti until al dente; drain, reserving 1/2 c. cooking water.