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Spaghetti with Sun-Dried-Tomato-Almond Pesto

Photo: John Kernick
Total time 45 mins
Yield 4
This Mediterranean dish from Marcie Turney is quick, simple and utterly delicious.

Ingredients

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

How to Make It

  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.