Sun-Dried Tomato & Basil Spaghetti
with Almonds & Parmesan
- Milk
- Wheat
- Tree Nuts
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!
Ingredients
1 unit
Veggie Stock Concentrate
¼ cup
Parmesan Cheese
2 tablespoon
Cream Cheese
(Contains: Milk)
½ ounce
Basil
1 clove
Garlic
4 ounce
Grape Tomatoes
1.5 ounce
Sun-Dried Tomatoes
6 ounce
Spaghetti
(Contains: Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry all produce. • Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise; place in a small bowl and toss with a drizzle of olive oil, salt, and pepper. Pick basil leaves from stems; roughly chop leaves.
• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1⁄3 cup pasta cooking water (½ cup for 4 servings), then drain.
• While spaghetti cooks, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, 2-4 minutes. • Turn off heat; transfer to a second small bowl. Wipe out pan.
• 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 1⁄3 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.
• Stir grape tomatoes into sauce. Add spaghetti, 1 TBSP butter (2 TBSP for 4 servings), and half the Parmesan (save the rest for serving); 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 chopped basil and season with salt and pepper. Turn off heat.
• Divide pasta between bowls. Top with almonds and remaining Parmesan and chopped basil. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers rave about the delicious combination of sun-dried tomatoes and basil, with flavors that "pop" 🎉.
- Ease of prep: Many found this dish quick and easy to make, boosting cooking confidence for some.
- Suggestions: Consider adding chicken for extra protein; some preferred to omit the almonds for a more traditional pasta experience.
- Leftovers: This recipe makes a great summer spaghetti dish, perfect for warmer days.
- Sauce: Diners praised the sauce, with some saying it's better than restaurant quality.
Reviews from our home cooks
It was good but didn't like the sun dried tomatoes. Ended up picking them out after tasting it. Didn't use the almonds. Seem unnecessary for this recipe honestly.
OMG! SO good! The flavors just pop in this one, and it's so quick and easy. Top of my favorites list!
Very flavorful dish that I love. I get this usually whenever it's available. I love the combination of the sundried tomatoes and basil. So good.
So delicious! I never would have thought to put almonds on spaghetti, but it worked.
This is our favorite pasta dish, but we do add our own chicken.
This is my new summer spaghetti recipe! It's delicious and perfect for warmer days.
Super good and easy to make! I really enjoyed this one.
This was ok...made it again with bacon and it was awesome
Wish it was with Angel Hair Pasta instead of fat Spaghetti
