Pasta with Sun Dried Tomato and Almond Pesto

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I have a soft spot in my heart for 30 minute meals like this Pasta with Sun Dried Tomato and Almond Pesto that come together without a trip to the store. 

 Jars of oil packed sun dried tomatoes are a staple in my cupboard,, and I always have good almonds on hand.  I’ve gotten to the point where I just grab fresh parsley every time I pass through the store, even though that might mean I sometimes have more than I need.  It’s cheap and adds so much to so many dishes.  I keep it in a mason jar on my counter, just like cut flowers, and I use a heavy hand with it —no insipid flecks on top of my food—  I chop masses of it for its fresh green flavor.

Fresh breadcrumbs are a must here, and they’re so easy to grind from any sort of leftover bread.  I had some leftover brown bread which turned out to be an inspired choice.  I like the rustic feel it gave to the finished pasta.  A small food processor is the perfect tool for grinding them up.  Just pulse until you get your desired consistency, it takes only seconds.

Marcona almonds are rich and crunchy.  They’re a Spanish variety and well worth picking up, Trader Joe’s sells them.  Mine were still in their skins, and roasted and salted.  If you can’t find them, toast regular almonds before using them, it will develop the flavor and crunch.  15 minutes on a dry pan in a 350F oven will do the trick.  They crunch up as they cool.

You can use the reserved oil from the drained tomatoes in place of some of the olive oil, although in general they aren’t packed in top quality oil so I still like to use some olive oil for better flavor.

There are lots of choices in the pasta aisle these days, and I like to use whole grain spaghetti for this dish.  The whole grain adds another layer to the complex flavors of the deceptively simple pasta.

Pasta with Sun Dried Tomato and Almond Pesto
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Category: main course

Pasta with Sun Dried Tomato and Almond Pesto


  • 1/2 cup, drained oil-packed sun-dried tomatoes (I reserved and used the oil, it's got good flavor)
  • 1/3 cup salted roasted almonds (I used Marcona almonds, skin on)
  • 1 large garlic clove, sliced
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 1/2 cup fresh bread crumbs
  • 12 ounces spaghetti (I used whole grain)
  • 1/3 cup chopped parsley plus more for garnish


  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. Cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, parsley, some of the 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, a little more parsley and drizzle with olive oil.


  • You can make a double or triple batch of the pesto and store it in a jar in the fridge for super quick meals.


Don’t forget to pin this Pasta with Sun Dried Tomato and Almond Pesto!

I have a soft spot in my heart for 30 minute meals like this Pasta with Sun Dried Tomato and Almond Pesto that come together without a trip to the store. #pasta #dinner #easydinner #Mediterranean #Italian #30minutemeal #healthypasta #recipe #pesto


other quick pastas:

Quick and easy weeknight pasta with Tuna, Lemon, and DillSpaghetti with Tuna, Lemon, and Dill

Pasta Alla Norma, 2Pasta Alla Norma

Lemony Fettucine AlfredoLemony Fettuccine Alfredo

Spaghetti with Toasted Pine Nuts

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  • Reply
    Spaghetti with Sun Dried Tomato Almond Pesto - Make It Like a Man!
    August 6, 2018 at 7:32 am

    […] first came across this recipe at Food and Wine, and then saw it on one of my favorite sites, The View from Great Island. I haven’t made any substantial changes to the recipe; reordered the directions a bit, and […]

  • Reply
    Angie@Angie's Recipes
    September 20, 2015 at 11:28 am

    This looks so comforting and delicious…love that pesto a lot, Sue.

  • Reply
    Chris Scheuer
    September 18, 2015 at 8:22 am

    I used to buy sundried tomato pesto and loved it but I never though of making it myself. Looks like a wonderful recipe Sue!

    • Reply
      September 20, 2015 at 7:34 am

      Thanks Chris — this was one of my earliest recipes that I decided to update because it was buried in the archives. It’s become a regular in our house!

  • Reply
    Toni | BoulderLocavore
    September 18, 2015 at 7:29 am

    What a great combination of flavors. I love Marcona almonds and I’m sure they must be fantastic in this pesto! Pesto is so quick to make too (love that).

  • Reply
    Lizzy L
    September 18, 2015 at 3:04 am

    Thanks, Sue, for yet another tasty recipe.
    Just to let you know, here in New Zealand everyone has parsley growing more or less wild in their gardens!

  • Reply
    Tasha @thatssoyummy
    September 17, 2015 at 5:07 pm

    Simple pastas are one of my favorite dishes, this dish is gorgeous and perfect with a glass of wine

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