Easy Weeknight Spaghetti with Sun-Dried Tomatoes and Almonds

I got a reminder from a new follower that I needed to update my blog. Here's a recipe that I tried out last night which is really quick for a weeknight meal. I made it extra garlicky to ward off vampires. Never have gotten into the whole Twilight thing. It's from the latest Food and Wine magazine. I had everything and it was calling my name. As usual I had to fiddle with it.

I had 1/2 of a garlic clove laying around so when I put the slice of bread in the food processor to make crumbs I threw it in.

1/2 garlic clove
1 slice bread cup fresh bread crumbs (I used the multigrain bread I had on hand)
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.

1/2 cup drained oil-packed sun-dried tomatoes (3 ounces)

1/3 cup roasted almonds (I like the sliced ones from Trader Joes)
1 large garlic clove
1/2 cup extra-virgin olive oil, plus more for drizzling
In a food processor, pulse the tomatoes, almonds and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.

Salt and freshly ground pepper
12 ounces spaghetti
2 tablespoons chopped parsley
1/4 cup grated parmesan (the cheap stuff in the green can works great with this)
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, parmesan and parsley and drizzle with olive oil. Serve.

The breadcrumbs add a great crunch and the extra garlic added a nice flavor.

Note: I used panko breadcrumbs I had on hand for the leftovers. Huge crunch and they browned to a much prettier toasty tan. I'll use those next time.