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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
Method
- 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.
- 2.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.
- 3.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.
