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Italian Recipes
Sundried Tomato & Basil Spaghetti

Sundried Tomato & Basil Spaghetti

with Almonds and Parmesan

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Does your love for pasta know no bounds? We’ve got the perfect recipe for any self-professed carb connoisseur. Al dente spaghetti, sun-dried tomatoes, juicy grape tomatoes, and fresh basil come together in a combination that’s hearty, satisfying, and classically comforting. Just add a sprinkle of Parmesan and crunchy toasted almonds over the top to take things...well, over the top!

Tags:Veggie
Allergens:WheatTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1.5 ounce

Sun-Dried Tomatoes

2 clove

Garlic

½ ounce

Basil

4 ounce

Grape Tomatoes

6 ounce

Spaghetti

(ContainsWheat)

1 ounce

Sliced Almonds

(ContainsTree Nuts)

1 unit

Vegetable Stock Concentrate

2 tablespoon

Cream Cheese

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat34 g
Saturated Fat15 g
Carbohydrate87 g
Sugar14 g
Dietary Fiber8 g
Protein26 g
Cholesterol60 mg
Sodium790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Strainer
Large Pan
Whisk
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Bring a large pot of salted water to a boil. Wash and dry all produce. Finely chop sun-dried tomatoes. Mince or grate garlic. Pick basil leaves from stems; discard stems and roughly chop leaves. Halve grape tomatoes lengthwise; place in a small bowl. Toss with a drizzle of olive oil, salt, and pepper.

Cook Pasta
Cook Pasta
2

Once water is boiling, add spaghetti to pot and cook until al dente, 9-11 minutes. Reserve ⅓ cup pasta cooking water (½ cup for 4 servings), then drain.

Toast Almonds
Toast Almonds
3

Meanwhile, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, 3-4 minutes. Turn off heat; transfer to a second small bowl. Wipe out pan.

Make Sauce
Make Sauce
4

Heat 1 TBSP butter and a drizzle of olive oil in pan used for almonds over medium heat. Add sun-dried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper. Stir in stock concentrate and ⅓ cup plain water (½ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce heat to low and whisk in cream cheese until fully incorporated.

Finish Pasta
Finish Pasta
5

Stir grape tomatoes into sauce and cook until warmed through, 30-60 seconds. Add spaghetti, 1 TBSP butter (2 TBSP for 4 servings), and half the Parmesan; toss to combine. (TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Stir in half the basil and season with salt and pepper. Turn off heat.

Serve
Serve
6

Divide pasta between bowls. Top with almonds and remaining Parmesan and basil. Serve.