Home / Food & Drink / Spaghetti with Sun-Dried-Tomato-Almond Pesto
Spaghetti with Sun-Dried-Tomato-Almond Pesto

Spaghetti with Sun-Dried-Tomato-Almond Pesto

½ cup drained oil-packed sun-dried tomatoes

1/3 cup salted roasted almonds

1 large clove garlic

½ cup extra-virgin olive oil

Salt & freshly ground pepper

½ cup fresh bread crumbs

12 ounces spaghetti

2 tbsp. chopped parsley

Preparation:

In a food processor, pulse the tomatoes, almonds, and garlic. Add ¼ 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 ½ 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. Serves: 4.

Leave a Reply

Your email address will not be published.

Scroll To Top