claire freehafer

ingredients

• 12 oz spaghetti
• 3 oz sun-dried tomatoes, finely chopped
• 4 cloves of garlic, minced
• 1 oz basil leaves, roughly chopped
• 8 oz grape tomato, halved lengthwise
• 1 oz almonds
• veggie stock
• 4 tbsp cream cheese
• ½ c parmesan cheese
• 2 tsp olive oil
• 3 tbsp butter

instructions

1. bring a large pot of salted water to a boil. place tomatoes in a small bowl and toss with a drizzle of olive oil, salt, and pepper.

2. once water is boiling, add spaghetti to pot. cook until al dente, 9-11 minutes. reserve ½ cup pasta cooking water, then drain.

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.

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 ½ cup plain water. bring to a simmer and cook until slightly reduced, 1-2 minutes. reduce heat to low and whisk in cream cheese until fully incorporated.

5. stir grape tomatoes into sauce. add spaghetti, 2 tbsp butter, and half the parmesan; toss to combine. 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.

6. divide pasta between bowls. top with almonds and remaining parmesan and basil. serve.