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.